Tested till perfect Cranberry Cabbage
Cranberry Cabbage
Photography by Matthew Kimura

Cranberry Cabbage

This tangy combo really complements pork, ham and even turkey.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 tbsp 1tbspbutter
  • 1/2 1/2small red onionred onions, chopped
  • 1/2 head 1/2headsmall red cabbage, shredded
  • 1 cup 1cupcranberry cocktail
  • 1 cup 1cuplow-sodium chicken stock or vegetable stock
  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 1 tbsp 1tbspred wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1bay leafbay leaves
  • 1 pinch 1pinchground cloves
  • 1 pinch 1pinchcinnamon
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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.

Nutritional Information Per each of 8 servings: about

cal 62 pro 1g total fat 2g sat. fat 1g
carb 12g fibre 2g chol 5mg sodium 130mg

% RDI:

calcium 3 iron 2 vit A 2 vit C 55
folate 5
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