Braised Red Cabbage with Cranberries
or veg. oil
fresh or frozen
red wine vinegar
dry, or cranberry juice
salt and black pepper
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.