Red Cabbage & Cranberries
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
red cabbage
|
*
|
| 12 | ounces |
cranberries
fresh |
|
| 1 | cup |
water
|
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
red cabbage
|
*
|
| 346.8 | ml/g |
cranberries
fresh |
|
| 237 | ml |
water
|
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
cloves
ground |
|
Directions
Wash and finely shred cabbage.
In lg skillet, toss cabbage with cranberries.
Combine remaining ingredients in a bowl.
Pour over cabbage.
Simmer until cabbage and berries are tender.
