1. Shred cabbage. I use Cuisinart slicing disk. 2. Rinse and drain cabbage. 3. Combine all ingredients in a large Dutch oven. It's okay if it is all the way to the top; as it cooks it will reduce in volume. 4. Cook over medium heat, stirring about every 10 minutes, until the cabbage is as tender as you like. 5. If you have an aversion to Splenda, use about 1 cup of sugar in its place. 6. This will keep well for at least a week. ---------------------------------------------------------------------------
Nutrition
Ingredients
