Sweet and Sour Cabbage

(2) 8 ounce cans pineapple chunks packed in juice (not drained)
1 tbsp cornstarch
3 tbsp seasoned rice vinegar (I used Original)
1 tbsp ketchup
1 tbsp reduced-sodium/lite soy sauce
1/2 tsp chopped garlic (I used the kind in the jar)
1/4 tsp red pepper flakes
1/8 tsp ground ginger
1/2 head cabbage, cored and chopped
2 cups chopped onion (I don't think I measured the onion either time I made it, just cut until I thought it was enough)

Optional seasonings: salt and black pepper

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

Drain and discard juice from one can of pineapple. Drain juice from the other can into a medium microwave-safe bowl.
Set pineapple chunks aside (I cut mine to smaller pieces or bought the already smaller pieces).

To make the sauce, add cornstarch to the microwave-safe bowl of juice and stir to dissolve. Mix in vinegar, ketchup, soy sauce, garlic, red pepper flakes, and ginger. Microwave for 1 1/2 minutes or until slightly thickened. Mix well.
(It took more than 1 1/2 minutes in my microwave for the sauce to thicken a little).

Distribute cabbage, onion, and pineapple chunks onto the center of the foil. Evenly top with the sauce, and cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake until cabbage is soft - depending on your oven anywhere from 40 - 60 minutes.

Cut packet to release steam before opening entirely. Mix well and dive in!


Serving Size: 1 cup = 1 serving

Number of Servings: 4

Recipe submitted by SparkPeople user SAVANNAHANNA.