12 cups shredded red cabbage
2 apples, peeled and sliced
1/4 cup Splenda granular
1/4 tsp ground cloves
1 bay leaf
3 tablespoons vinegar
1/4 cup water
1 tablespoon butter
pinch salt
In a large saucepan or Dutch oven place the cabbage over the bottom, layer the apples over cabbage. Combine the Splenda with the cloves, sprinkle over the apples. Add the bay leaf. Combine the vinegar with the water and pour overall. Slice the butter into thin pats and place over the top. Sprinkle with salt. Cover pan and bring to a boil, stirring occasionally. Reduce the heat to simmer and cook for approximately an hour. Uncover and continue to simmer for about a half hour or until the liquid is absorbed. Stir occasionally during this time. Before serving, remove bay leaf and discard.
1/4 cup Splenda granular
1/4 tsp ground cloves
1 bay leaf
3 tablespoons vinegar
1/4 cup water
1 tablespoon butter
pinch salt
In a large saucepan or Dutch oven place the cabbage over the bottom, layer the apples over cabbage. Combine the Splenda with the cloves, sprinkle over the apples. Add the bay leaf. Combine the vinegar with the water and pour overall. Slice the butter into thin pats and place over the top. Sprinkle with salt. Cover pan and bring to a boil, stirring occasionally. Reduce the heat to simmer and cook for approximately an hour. Uncover and continue to simmer for about a half hour or until the liquid is absorbed. Stir occasionally during this time. Before serving, remove bay leaf and discard.
This is a file photo.
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