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Braised Red Cabbage with Cranberries

Submitted by prysm

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 64g (2.3 oz)

Amount per Serving

Calories 29 20% 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?

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