Cranberry Cabbage

Cranberry Cabbage 250 Author: Canadian Living Credits: Cranberry Cabbage 250

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

  • Portion size 8 servings

Ingredients

  • 1 tablespoon butter
  • 1/2 red onion chopped
  • 1/2 head red cabbage shredded
  • 1 cup cranberry cocktail
  • 1 cup low-sodium chicken stock
  • 1 cup vegetable stock
  • 1/4 cup dried cranberry
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 pinch ground cloves
  • 1 pinch cinnamon

Method

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 facts <b>Per each of 8 servings:</b> about

  • Sodium 130 mg
  • Protein 1 g
  • Calories 62.0
  • Total fat 2 g
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Cabbage