GERMAN RED CABBAGE

This has to be my favorite way to eat cabbage.  I used to make it with bacon, but this healthy version is just as good!  This recipe is a combination of a couple of recipes I had, with some additions of my own, so I guess it's original! 

6 cups diced red cabbage

1 medium apple, sliced

1/2 cup chopped onion

2-3 tablespoons red wine vinegar

1 tablespoon honey or agave
1 tablespoon Smart Balance or Earth Balance spread

1 bay leaf

1 teaspoon caraway seeds

1/8-1/4 teaspoon ground cloves

1/4 teaspoon pepper

 1 tablespoon water

salt to taste

Place cabbage in a large skillet.  Cover with salted water and bring to a boil.  Boil for one minute.  Drain well.  Stir in remaining ingredients, except salt.  Return to a boil, reduce heat, cover and simmer for 45-60  minutes or until tender.  Remove bay leaf.  Add salt to taste.  Makes about 6 servings.

AVOCADO AND COUSCOUS SALAD

I love this recipe!  It's really simple to make and tastes great, too!  The original recipe came from a favorite magazine, but I changed it to add more flavor by cooking the couscous in chicken or vegetable broth instead of water, adding garlic, and increasing the lime juice.  We eat it as a main dish, but it makes a nice side dish as well.

1 cup whole wheat couscous

1 14.5 ounce can chicken or vegetable broth

1/4 cup water

1 15.5 ounce can kidney beans, drained and rinsed

1 large avocado, diced

1/2 cup chopped onion or 4 green onions, sliced, with tops

1-2 teaspoons minced garlic 

1/4 cup fresh lime juice

1 tablespoon extra virgin olive oil

1/4 teaspoon fresh ground black pepper 

Bring broth and 1/4 cup water to a boil.  Stir in couscous and cover for 5 minutes.  Uncover, fluff with fork, and let cool to lukewarm.  Combine remaining ingredients in a bowl and stir in couscous.  Serve immediately or chill.  Makes 3-4 main dish or 6 side dish servings.