Cranberry Cabbage
This tangy combo really complements pork, ham and even turkey.
Servings: 6 to 8
Ingredients:
Cranberry Cabbage
Photography by
Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 5 mg |
| sodium | 130 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 2% |
| vit C | 55% |
| folate | 5% |
-
1 tbsp (15 mL) butter
Half small red onion, chopped
Half small head red cabbage, shredded (7 cups/1.75 L)
1 cup (250 mL) cranberry cocktail
1 cup (250 mL) low-sodium chicken or vegetable stock
1/4 cup (50 mL) dried cranberries
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) each salt and pepper
1 bay leaf
Pinch each ground cloves and cinnamon
Preparation:
In large nonstick skillet, melt butter over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes. Add cabbage; cook, stirring, until coated, about 2 minutes.
Stir in cranberry cocktail, stock, cranberries, vinegar, salt, pepper, bay leaf, cloves and cinnamon; bring to boil. Reduce heat to low; cover and simmer until cabbage is almost tender, 45 minutes.
Uncover and simmer, stirring occasionally, until cabbage is tender and most of the liquid is absorbed, about 20 minutes. Discard bay leaf.
Source
Canadian Living Magazine: November 2004
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