Red Cabbage with Fuji Apples and Onions
August, 2007

Serves 6-8 / Prep tip: Use turkey bacon instead of tempeh, if you prefer. Serving tip: This makes a nice accompaniment for grain dishes or turkey.

1 tablespoon extra-virgin olive oil
3-4 slices smoky tempeh bacon, minced
1 large onion, sliced into half moons
5 cups chopped red cabbage (about 1/2 cabbage)
2 1/2 cups peeled, chopped Fuji apple (about 3/4 pound)
1/2 cup red wine
1/3 cup agave nectar or pure maple syrup
1/4 cup balsamic vinegar
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 bay leaf

1. Heat oil in a large sauté pan over medium heat. Add bacon and cook, stirring until browned, about 2 minutes. Add onion and cook for 5 minutes. Add cabbage, apple, and remaining ingredients. Cover, reduce heat and simmer for 35-45 minutes, stirring occasionally.
2. Uncover, bring to a boil, and cook, stirring, until liquid has reduced, about 10 minutes. Remove bay leaf. Serve hot.

PER SERVING: 153 cal, 17% fat cal, 3g fat, 0g sat fat, 0mg chol, 3g protein, 31g carb, 3g fiber, 288mg sodium