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Take advantage of fresh apples this fall, in conjunction with cancerfi ghting cabbage, for a great meal.

Braised Cabbage With Apples
Serves six

Ingredients
1 small head red or green cabbage (1 lbs.), quartered
1 tablespoon canola oil
1 large onion, thinly sliced
1 cup fat-free, reduced-sodium chicken broth
1 cup water
2 tablespoons frozen apple juice concentrate, thawed
1 Granny Smith apple, peeled, cored and chopped
Salt and freshly ground pepper to taste
3 tablespoons toasted walnuts, chopped (optional)

Directions

1. Cut each cabbage wedge crosswise into thin strips, stopping two inches above bottom to avoid tough ribs. Set aside.
2. In deep skillet, heat oil over medium-high heat. Saut onions until soft, about fi ve minutes. Stir in cabbage. Add broth, juice concentrate and 1 cup of water.
3. Cover and simmer 30 minutes.
4. Mix in apple. Season to taste with salt and pepper.
5. Cover, and cook another 10 to 15 minutes. Sprinkle with toasted walnuts, if using.

Nutritional analysis per serving: 84 calories, 3 gm fat (0 gm saturated fat), 15 gm carbohydrate, 2 gm protein, 4 gm dietary fi ber, 120 mg sodium.

Recipe: The American Institute for Cancer Research