Lighten Up, America!

We sent Cooking Light's tireless contributing editor, Allison Fishman Task, on a mission: to crisscross the country in search of favorite regional foods and to lighten them for a country that is starting to think hard about what it eats. Buy the Book: Lighten Up, America!

Regional Favorite: Delectable Veggies

There’s a healthy way to get your 5-a-day no matter where you are in America. Try these tasty dishes inspired by veggies grown in each region.

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Red Cabbage with Sausage & Apples
Photo: Oxmoor House

East: Red Cabbage with Sausage & Apples

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Remove casings from 6 ounces turkey Italian sausage. Add sausage and 1 cup thinly sliced red onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add 6 cups thinly sliced red cabbage, 1 1/2 cups finely chopped peeled Granny Smith apple, 2/3 cup apple juice, 2 tablespoons dark brown sugar, 2 tablespoons red wine vinegar, 1/4  teaspoon salt, 1⁄4 teaspoon dried thyme, 1/8 teaspoon black pepper, and 1 bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.

SERVES 6 (serving size: about 3⁄4 cup)

CALORIES 119; FAT 3.8g (sat 1g); SODIUM 255mg

 

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