Start to finish: 1 hour (25 active)
2 teaspoons minced garlic
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 to 2 tablespoons brown sugar (light or dark), or to taste
4 cups shredded red cabbage
One 14.5-ounce can chopped tomatoes, preferably fire-roasted
In a large skillet cook the garlic in the oil over medium heat, stirring until fragrant, about 1 minute. Add the vinegar and sugar and cook, stirring until the sugar is melted. Add the cabbage, tomatoes and 1/2 teaspoon salt and bring the liquid to a boil. Reduce the heat to medium-low, cover tightly and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes. If there is still a lot of liquid in the pan, increase the heat to medium-high and simmer, uncovered, until most of the liquid is reduced. Add salt and pepper to taste.
Nutritional information per serving: 130 calories; 48 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 364 mg sodium; 17 g carbohydrates; 3 g fiber; 13 g sugar; 2 g protein.
Sara Moulton, Associated Press