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Recipe tags: 5 or less ingredients, Easy, Stove Top, Vegetarian

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Vegetables

Cranberry Cabbage

Recipe adapted from R & D Laboratories newsletter and submitted by DaVita dietitian Heather from Georgia.

Portions: 8

Serving size: 1/2 cup

Ingredients

• one 10-ounce can whole-berry cranberry sauce
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cloves
• 6 cups red cabbage, chopped

Preparation

1. In large pan heat cranberry sauce, lemon juice and cloves together and bring to a simmer.
2. Stir cabbage into melted cranberry sauce, mixing well.  Bring mixture to a boil; reduce heat to simmer. Continue cooking until cabbage is tender, stirring occasionally.
3. Serve hot.

Nutrients per serving

• Calories: 73
• Protein: 1 g
• Carbohydrate: 18 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 32 mg
• Potassium: 138 mg
• Phosphorus: 18 mg
• Calcium: 25 mg
• Fiber: 1.6 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, low potassium
• 1 high calorie

Carbohydrate Choices

• 1 

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