Red Cabbage With Cranberries |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I know the holidays are coming up quickly so I wanted to post this now. It is so good and such a great side for chicken and turkey. This was on our table last Thanksgiving and everyone loved it. Both the flavor and color! Read more !!! Ingredients:
2 tablespoons corn oil |
1 onion, thinly sliced |
1 1/2 pounds red cabbage, cored and thinly shredded |
1/4 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 rounded teaspoon fresh grated nutmeg |
1 1/2 cups cranberries, picked over and rinsed |
1 teaspoon fresh ground black pepper |
1 lemon, juice and zest |
1 teaspoon red wine vinegar |
1 rounded tablespoon pure honey |
1 teaspoon salt |
Directions:
1. In a large skillet over medium heat, heat the corn oil and saute the onion until translucent.
2. Add the cabbage and toss with a spoon until combined.
3. Add the cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey and salt.
4. Toss again to combine.
5. Cook until the cabbage wilts and the cranberries pop. It takes about 15-20 minutes.
6. Taste for salt and add as desired to taste.
7. Serve warm or at room temperature.
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