Red Cabbage with Apples

I served this for Labor Day along with a potato salad, some Tofurky Kielbasa Sausage, and come corn on the cob. As an official good-bye to summer we ate outside. This recipe is adapted from How to Cook Everything Vegetarian. As always I made some changes, so if you want the original you are going to have to buy the book.

2 teaspoons olive oil

2 pounds red cabbage, trimmed and shredded

1/2 teaspoon ground cloves

1 1/2 pounds granny smith apples, peeled and cored

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 cup vegetable broth

1/4 cup cider vinegar

1. Heat the oil in a large saucepan over medium heat. Add the cabbage and cloves, cook stirring often until the cabbage becomes softened, about 20 minutes. Add the apples, salt, pepper and cook stirring occasionally, for a minute or two.
2. Add the vegetable broth and vinegar, turn the heat down, cover and cook stirring occasionally until the cabbage is very tender, about 20 minutes.
3. Serve warm. Enjoy

Serves 6, 1 cup servings. Calories 105, Fat 3 grams

A word about the calories, I am using myfitnesspal.com to calculate the calories. Please keep in mind the my calculations are based on the exact ingredients that I have on hand. Myfitnesspal.com does show the fiber content, so a big sorry to anyone on weightwatchers.