• 1/2 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 3/4 tsp. salt (optional)
• 1/2 tsp. Dijon mustard
• 1 Tbs. olive oil
• 1 Tbs. mustard seeds
• 3 cups red cabbage, shredded
• 2 red or green bell peppers, seeded and cut into thin strips

Combine first 5 ingredients in a heavy saucepan. Bring to a boil over medium high heat. Simmer about 3 minutes, stirring occasionally. Heat oil in a heavy nonstick skillet over medium high heat. Add mustard seeds. When mustard seeds begin to pop, add cabbage and sauté one minute. Add peppers. Sauté another minute, stirring. Stir in vinegar mixture and simmer another minute. Drain cabbage mixture, reserving liquid. Set cabbage aside. Reduce mixture to about 3 Tbs. by boiling over medium high heat in a heavy saucepan. Stir liquid into cabbage. Chill before serving.

Per serving: calories 131, fat 4.8g, 30% calories from fat, cholesterol 0mg, protein 2.2g, carbohydrates 22.7g, fiber 3.5g, sugar 17.8g, sodium 19mg, diet points 2.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.9, Sugar: 0.8, Very lean meat protein: 0.0

  view detailed nutritional information