Braised Red Cabbage

[Guest guest]

Here are some recipes for the new member who said that they follow the

Ornish program. Most of the recipes in the Cooking Cardiologist are

vegetarian and fat-free. This book does use a lot of processed foods,

though. kathleen

 

 

* Exported from MasterCook *

 

Braised Red Cabbage

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 162

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons tomato paste

1/4 cup water

1 tablespoon honey

4 cups red cabbage -- chopped

3/4 cup onion -- chopped

1 tablespoon lemon juice

2 tablespoons nonfat plain yogurt

4 tablespoons canned water chestnuts -- drained and diced

additional yogurt for garnish

 

Serving Size: 4

 

In a large skillet, combine tomato paste with water and honey. Bring to a

boil. Add cabbage and onion. Cover and cook over low heat, stirring

occasionally about 15 minutes, or until cabbage is tender. Remove from

heat and stir in lemon juice. Then stir in yogurt and water

chestnuts. Garnish with additional yogurt if desired after serving.

 

Nutritional analysis: Calories 60, Fat 0, Cholesterol 0, Sodium 75.

 

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