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Marinated Cabbage
Course:
Appetizer, Side Dish, Vegetarian
Cuisine:
Vegan, Vegetarian
Yield:
12
people
Materials
1
large
cabbage
rough chopped
1/2
cup
cider vinegar
2
tablespoons
Splenda
3
lemon
juiced
1
cup
grapes (red seedless)
chopped
1
grapefruit
juiced
1
teaspoon
turmeric
1
teaspoon
black peppercorns
ground
1
teaspoon
Wesbrae mustard (no salt) stone ground
Instructions
Place Cabbage in a bowl,
Puree remaining ingredients in a Cuisenart.
In a stockpot bring puree to a boil.
Reduce heat and simmer for 10 minutes.
Pour over cabbage.
Cool and refrigerate for 4 hours.
Heat before serving if serving as a side dish to a hot meal or serve cold for a great salad