"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Braised Cabbage and Cranberries Recipe

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This recipe for Braised Cabbage and Cranberries, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, September 24, 2008


1 tbsp. extra virgin olive oil
1 c. onion, thinly sliced
1 tsp. ground caraway seeds (can substitute whole seeds)
2 sweet apples, such as golden delicious, peeled, cored and thinly sliced
6 c. shredded red cabbage
1 c. apple juice or cider
1/2 c. dry red wine
1 c. cranberries, fresh or frozen
2 tbsp. sugar
1/2 tsp. salt + more to taste
Ground black pepper to taste

Warm oil in a saucepan over medium-low heat. Add the onions and sauté until softened, 7 minutes. Add caraway and apples, cook for 2 minutes. Add cabbage, apple juice, wine, cranberries, sugar and salt. Cover and bring to a boil.

Reduce heat, cook for 5 minutes. Uncover and simmer, stirring occasionally until the cabbage is tender and the cranberries have melted into it, 15 minutes. The liquid should be reduced and thickened, and the cabbage and apples very pink. Add pepper and more salt, if necessary. Serve hot or at room temperature.




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