30% OFF Pride collection code: USAPRIDE! Free Shipping over $99

Diabetic Friendly Thanksgiving Side Dish to Consider this Holiday

by Art Rodriguez November 15, 2011

Growing up in El Paso, as I did, the only time I ate cabbage was as a garnish for pozole or in overly sweet coleslaw.  Red cabbage…olvida te!  I never got the chance to appreciate cabbage, or even taste the red stuff.  In culinary school I made my first dish with red cabbage: coleslaw. Not terribly exciting.  When I got to work with red cabbage next it was in the form of warm German salads.  Through warm German potato-cabbage salads, warm German spinach-cabbage salads and warm German coleslaws I got the idea that red cabbage is only eaten one way: German.  (Can I just say that I feel like I had the same experience with beets until one day in the test kitchen when we roasted red and golden beets with rosemary, orange slices and orange juice…yum! But that’s another post.)  The red-head seemed bland, boring, and not worth recipe development.  Luckily for me the American Diabetes Association took up the reigns and showcased red cabbage to be more interesting than a sickly sweet slaw.  As part of our pledge to help stop the spread of diabetes, here is the recipe for some delicious braised red cabbage.


Braised Red Cabbage with Apples

8 servings
Serving size: 1/2 cup
Preparation time: 15 minutes
Cooking time: 25 minutes

2 tsp. olive oil
1 tsp. butter
1/2 cup diced onion (1/2 of a small onion)
1 medium Braeburn, Gala, Fuji, or Granny Smith apple, unpeeled and diced (about 1 1/4 cups)
1/2 tsp. caraway seeds
¼ – ½ tsp. Splenda to taste (or another sugar substitute)
3 cups shredded red cabbage (1/2 of a medium cabbage)
1/4 cup low-fat, reduced-sodium chicken broth
1/4 cup unsweetened apple juice or apple cider
1 Tbsp. apple cider vinegar or lemon juice
Kosher salt and freshly ground black pepper to taste

1. Heat the oil and butter in a large skillet over medium heat. Add the onion and apple, and sauté for about 3 to 4 minutes, just until the apple begins to soften. Add in the caraway seeds and sugar, and sauté for 1 minute.

2. Add in the cabbage and toss with tongs, coating the cabbage with the apples and onion. Sauté for about 3-4 minutes. Add in the broth and apple juice, cover, and cook over medium heat for about 8 to 10 minutes, or until the cabbage is cooked through but tender. Sprinkle in the cider vinegar or lemon juice, and season with salt and pepper.

When it comes to me and coleslaw, I feel like a lover spurned but before I get bashed for bashing coleslaw, here is a link for an American Diabetes Association red cabbage slawLet me know how it turns out.


The post Diabetic Friendly Thanksgiving Side Dish to Consider this Holiday appeared first on Latino Foodie.

Art Rodriguez
Art Rodriguez


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →