wilkes

Harvest Time Cabbage and Apples

6 cups coarsely shredded cabbage (1/2 medium head)
1/2 cup apple cider
1 TBS lemon juice
3 pkts Splenda sweetener
1/2 tsp. apple pie spice
2 TBS olive oil
1 thinly sliced medium onion
2 granny smith apples, peeled cored and sliced
salt
black pepper

In a 1 gallon food storage bag, toss the shredded cabbage, apple cider,
lemon juice, Splenda and apple pie spice. Close. Refrigerate and allow
to marinate at least 1 hour; turning occasionally to coat all of the
cabbage.

In a large deep skillet, heat the olive oil and sauté onion over medium
high heat until softened and lightly browned. Add the cabbage and
marinade. Stir and cook uncovered for 8-10 minutes until cabbage is
wilted. Add apple slices. Stir and cover. Cook for an additional 10-15
minutes until the apples are tender. Salt and pepper to taste.

Canola Oil is not good for you. Some countries have banned it--"google" it and you will see what I mean.

Let me tell you a super way to fix cabbage if you grill. Wash and cut wedges of cabbage and while still wet, add a little butter or margarine (I use the butter with canola (Land o" Lakes) because it spreads so evenly, even when straight out of the refrig) and wrap it in foil. place on grill for about 20 to 30 minutes while grilling other items. Such a treat! Cooked well but still green and somewhat crispy--depending on length of cooking time--and just a great way to get that sweet, fresh cabbage taste.

That's basically the same recipe every Southerner uses.

Nothing different except we use ground black instaed of peppercorns.

http://masteringcuisine.spr...e/blog.htm

Cooked Cabbage Recipe. Check it out.