Baked Red Cabbage with Spices - 11.9g Carbs, 4.1g Fiber, 6.1g Sugar
From: www.vegetablegardener.com -Susan Belsinger 2011
Oven-baked cabbage is a simple and tasty way to enjoy this brassica. It is both sweet and a little sour with vinegar and the spice is just right. Sesame seeds add a nice crunch on top. It can be made with any of the green cabbages, or even Brussels sprouts.
1 small red cabbage, cored and shredded
1 large onion, peeled, quartered lengthwise and sliced thin
1 tart apple, cored and cut into julienne
1/3 cup olive oil
2 1/2 Tbsp red wine vinegar
2 tsp EACH: paprika, cinnamon, and dill weed
1 1/2 tsp EACH: toasted and ground cumin seed and caraway seed
1 heaping Tbsp sugar, optional (OMIT)
Salt and freshly ground pepper
2 Tbsp sesame seed
2 Tbsp unsalted butter, cut into bits, optional
Both cabbage and onions turn sweet when cooked—so it is good to add a tart apple to this dish. I use lots of Mid-Eastern Mediterranean spices to give it an interesting flavor. Although I like the red cabbage baked, green works equally well.
Preheat oven to 400 degrees F and lightly oil a 13x9-inch casserole dish.
In a large bowl, combine the cabbage, onion and apple and toss. Drizzle the olive oil and vinegar over the vegetables and sprinkle the paprika, cinnamon, dill, cumin, caraway, sugar, if using it, and season generously with salt and pepper. Toss well to coat the vegetables.
Transfer the mixture to the prepared baking dish. Sprinkle the top with sesame seeds and dot with butter, if desired. Bake in a preheated oven for 1 hour; cover with foil for the last 10 or 15 minutes. Remove from oven and let stand for 5 to 10 minutes before serving. Taste for salt and pepper and serve.
Nutrition From: www.caloriecount.about.com
Does not include salt or sugar.
Servings: 8
Serving Size: 152 g
Nutrition per Serving: 159 Calories, 115 Calories from Fat, 12.8g Total Fat, 3.2g Saturated Fat, 0g Trans Fat, 8mg Cholesterol, 59mg Sodium, 11.9g Total Carbs, 4.1g Dietary Fiber, 6.1g Sugars, 2.1g Protein -- Vitamin A 10% - Vitamin C 60% - Calcium 8% - Iron 8%
Nutrition Grade: B
Good points: Low in cholesterol - Low in sodium - High in dietary fiber - Very high in vitamin C
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