Red Cabbage and Goat Cheese

Serves 5

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ed cabbage and goat cheese are a spectacular combination. Although it takes about an hour to cook this delicious side dish, it is really quite easy to make while you put the rest of your meal together. If you don’t have a Dutch oven, use a large, heavy pot with a tight-fitting lid and check the moisture level frequently. You can also save some time by using two 8-ounce bags of Ready Pac shredded red cabbage instead of shredding your own.

Ingredients:

• 1 pound red cabbage, cored and thinly sliced from top to stem (about ½ small head)
• ½ organic Fuji apple, peeled and diced small
• ½ cup Martinelli’s Gold Medal 100% apple juice
• -water
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon salt
• 2 1/2ounces Laura Chenel’s Chevre chabis goat cheese (1/2 package)

Instructions:


1. Rinse cabbage under cold water and place damp cabbage in a Dutch oven with apple, apple juice, ¼ cup water and vinegar. Cover and heat over medium heat for 15 minutes. Reduce heat to low and cook about 35-40 more minutes, until cabbage is tender and apple pieces are mushy, stirring occasionally. Add water by the ¼ cup when the cabbage gets dry, about every ten to 15 minutes. When tender, uncover and raise heat to medium-high. Cook, stirring until liquid is evaporated. Season with salt and stir in goat cheese until evenly distributed. Serve warm.

Each 2/3 cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 80       3 g     2 g     0 g     10 mg  140 g     13 g     2 g     8 g     3 g     21% DV 87% DV 5% DV 4% DV