Braised Red Cabbage With Cranberries |
Course : Cabbage
Serves: 4 cups |
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Ingredients:
1 teaspoon olive oil -- or veg. oil |
1 tablespoon Brown sugar |
3 cloves garlic -- crushed |
1 cup cranberries -- fresh or frozen |
3 tablespoons Red wine vinegar |
5 cups Shredded red cabbage -- 3/4 lb |
1/3 cup Dry red wine -- (sub.cran juice |
1 dash Cayenne pepper |
1 teaspoon salt and Pepper to taste |
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Preparation / Directions:
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. Prep. 20 min, cook about 30 min.
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Nutritional Information:
1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre |
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