salt
1 head red cabbage
1 T olive oil
1 small onion, chopped
1 clove garlic, crushed
1 c apple juice
1/2 c golden raisins
pinch of ground cloves
8 oz thin spaghetti
1. Heat large covered pot of water and 2 t salt to boiling over high heat.
2. Cut cabbage into quarters; cut core from each quarter. Thinly slice cabbage.
3. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook about 8 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute, stirring. Stir in cabbage, apple juice, raisins, clove, and 1/2 teaspoon salt. Cover and cook about 15 minutes or until cabbage is tender, stirring occasionally.
4. About 5 minutes before cabbage is done, add pasta to boiling water and cook as label directs.
5. Stir pasta into cabbage mixture in skillet.
1 head red cabbage
1 T olive oil
1 small onion, chopped
1 clove garlic, crushed
1 c apple juice
1/2 c golden raisins
pinch of ground cloves
8 oz thin spaghetti
1. Heat large covered pot of water and 2 t salt to boiling over high heat.
2. Cut cabbage into quarters; cut core from each quarter. Thinly slice cabbage.
3. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook about 8 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute, stirring. Stir in cabbage, apple juice, raisins, clove, and 1/2 teaspoon salt. Cover and cook about 15 minutes or until cabbage is tender, stirring occasionally.
4. About 5 minutes before cabbage is done, add pasta to boiling water and cook as label directs.
5. Stir pasta into cabbage mixture in skillet.