Braised Red Cabbage with Cranberries
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271
Ingredients
| 1 | teaspoon |
olive oil
or veg. oil |
|
| 1 | tablespoon |
brown sugar
|
|
| 3 | large |
garlic cloves
crushed |
* |
| 1 | cup |
cranberries
fresh or frozen |
|
| 3 | tablespoons |
red wine vinegar
|
|
| 5 | cups |
red cabbage
shredded |
|
| ⅓ | cup |
red wine
dry, or cranberry juice |
* |
| 1 | pinch |
cayenne pepper
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Serve with turkey.
Cabbage may be shredded in food processor.
In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min.
Add ½ cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.
Add cabbage, wine (sub cranberry or other juice) and vinegar.
Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.
Stir in remaining ½ cup cranberries.
Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper.
Serve hot or cold. Makes 4 cups.
