1.5 L red cabbage, shredded
2 red apples, shredded
1/2 large red onion, sliced
75 ml white vinegar
75 ml splenda
salt & pepper to taste
water, add as required
In a large skillet; place cabbage, apples and onion. Add just enough water to cover.
In a small bowl; mix Splenda and vinegar together. Add to cabbage mixture adding more water when required. Bring cabbage to a boil.
Place in a slow cooker and simmer for 4 hours over low heat until cabbage is tender and water has mostly evaporated. Serves well with pork dishes.
Serves 4