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"Hunger is the best sauce in the world."--Cervantes

Cranberry Cabbage Recipe

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This recipe for Cranberry Cabbage is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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