Salmon over Sweet and Sour Cabbage

Recipe courtesy Good Housekeeping, 2012
Show: Drop 5 Lbs with Good Housekeeping Episode: Spa Secrets
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 teaspoons olive oil
  • 1 medium sweet onion, thinly sliced
  • 1 head (small) red cabbage (2 pounds), cored and thinlysliced (8 cups)
  • Salt
  • Pepper
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Directions

In 12-inch skillet, heat oil on medium-high. Add onion; cook 3 minutes or until just tender, stirring. Add cabbage and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until just starting to wilt, stirring.

Add wine and vinegar. Heat to boiling. Cover; simmer on medium 25 minutes or until tender, stirring occasionally. Remove from heat; stir in blackberries and 1/2 teaspoon salt.

Meanwhile, preheat broiler. Line jelly-roll pan with foil. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper on top of salmon. Transfer to pan. Broil 7 minutes or until just opaque throughout.

Divide cabbage among serving plates; top with salmon and parsley.

Tip: Blackberries add a rich, almost wine-like flavor, and a healthy dose of fiber," to this colorful vitamin C- and omega-3-packed dinner.

Nutritional Information (per serving): 335 calories, 13 g total fat, 2 g saturated fat, 90 mg cholesterol, 625 mg sodium, 20 g total carbohydrate, 6 g dietary fiber, 35 g protein

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  • on October 06, 2013

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    I cooked this recipe just like it said to cook it! It was amazing! Very filling! Even a big hit with my hubby! This will be a recipe to keep!

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  • on April 27, 2013

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    Really liked this recipe even ate the cabbage and blackberry leftovers a couple days later for lunch with chicken. I used red wine vinegar instead of the red wine as I didn't have the wine. Was a little bitter but that is what made it good.

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  • on April 12, 2013

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    I only made the cabbage portion of this dish minus the blackberries. It was outstanding! A great way to use up cabbage. I did add a little bit of agave which helped thicken up the balsamic wine reduction. It went great with the garlicky tofu I made for dinner!

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