Braised Red Cabbage With Cranberries Recipe

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Braised Red Cabbage With Cranberries Recipe

 



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Braised Red Cabbage With Cranberries

 

Ingredients

1 tsp olive oil or veg. oil
1 tbsp brown sugar
3 large cloves of garlic, crushed
1 cup fresh or frozen cranberries
3 tbsp red wine vinegar
5 cup shredded red cabbage, 3/4 lb
1/3 cup dry red wine, (sub.cran juice
1 pinch cayenne pepper
1 salt & pepper to taste



 

Preparation

Serve with turkey. Cabbage may be shredded in food processor.

In large saucepan, heat oil, brown sugar and garlic over medium heat
for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about
5 min. or until cranberries pop their skins.

Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover
and cook on low heat for about 20 min. or until cabbage is tender;
stir occasionally.

Stir in remaining 1/2 cup cranberries. Remove from heat; cover and
let stand for 5 min. or until cranberries are warm. Season to taste
with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20 min,
cook about 30 min.

1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1
g fibre 1/2 fruits & veg. choice

Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by
Elizabeth Rodier Oct 93

 

 

Servings: 8

 

 

 

 


 

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