Braised Red Cabbage With Cranberries |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Was looking for something special to take to our Thanksgiving feast and found this on the Just Berry Recipes ring. Serve with turkey. Cabbage may be shredded in food processor. Ingredients:
1 ts olive oil or veg. oil |
1 tb brown sugar |
3 lg cloves of garlic; crushed |
1 c fresh or frozen cranberries |
3 tb red wine vinegar |
5 c shredded red cabbage; 3/4 lb |
1/3 c dry red wine; (sub.cran juice |
1 pn cayenne pepper |
salt & pepper to taste |
Directions:
1. 5 cups of red cabbages is about 1/2 a head of cabbage. Finely shred the cabbage and remove any large white core pieces as these are bitter and don't soften down well.
2. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.
3. Add cabbage, wine (sub cranberry or other juice). Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.
4. Stir in remaining 1/2 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. Prep. 20 min, cook about 30 min.
|
|