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Braised Red Cabbage with Cranberries

 

271

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 2920% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 1g
Vitamin A 10% Vitamin C 45%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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