Cranberry Cabbage
Cranberry Cabbage
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
This tangy combo really complements pork, ham and even turkey.
Ingredients
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
- Keywords : Sides; Boil; Simmer; Cabbage; Stock; Cranberries; Red onions;
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