1 ts Olive oil or veg. oil;

1 tb Brown sugar;

3 lg Cloves of garlic; crushed

1 c Fresh or frozen cranberries;

3 tb Red wine vinegar;

5 c Shredded red cabbage;3/4 lb

1/3 c Dry red wine;(sub.cran juice

1 pn Cayenne pepper;

Salt & Pepper to taste; Serve with turkey. Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins. Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20 min, cook about 30 min. 1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1

g fibre 1/2 fruits & veg. choice Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by Elizabeth Rodier Oct 93