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Cranberry Cabbage Recipe

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This recipe for Cranberry Cabbage, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Netzel
Added: Tuesday, February 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp butter
Half small red onion, chopped
Half small red cabbage, shredded
1 c cranberry Cocktail
1 c low-sodium chicken or vegetable broth
1/4 c dried cranberries
1 Tbsp red wine vinegar
1/4 tsp each salt and pepper
1 bay leaf
Pinch each ground cloves and cinnamon

Directions:
Directions:
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.


Number Of Servings:
Number Of Servings:
Makes 6 - 8 Servings
Personal Notes:
Personal Notes:
This recipe is actually my daughter-in-law Rachel's but liked it so much, I claimed it.Per each of 8 servings: about 62 cal.. 1 g pro. 2 g total fat (1 g sat. fat) 12 g carb. 2 g fibre. 5 mg chol. 130 mg sodium.

 

 

 

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