Home Cooking

Reducing sugar in sweet and sour cabbage

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Home Cooking 9

Reducing sugar in sweet and sour cabbage

MrsBridges | May 18, 2012 09:40 AM

I've been working at reducing my intake of refined sugars and carbs, and so far I've had really good results. I'm planning to make my favorite sweet and sour cabbage recipe, which calls for a half cup of sugar for a four-serving recipe. That comes to 2 Tbsp of sugar in each serving, which seems too much. Should I: (1) reduce the amount of sugar to maybe 1/4 cup? or (2) substitute Splenda for all or part of the sugar? or (3) prepare as directed and cut down somewhere else. I thank you in advance for your suggestions.

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