Braised red cabbage with cranberries
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil or veg. oil; |
| 1 | tablespoon | Brown sugar; |
| 3 | larges | Cloves of garlic; crushed |
| 1 | cup | Fresh or frozen cranberries; |
| 3 | tablespoons | Red wine vinegar; |
| 5 | cups | Shredded red cabbage;3/4 lb |
| ⅓ | cup | Dry red wine;(sub.cran juice |
| 1 | pinch | Cayenne pepper; |
| Salt & Pepper to taste; | ||
Directions
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 ½ 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 ½ 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.
½ cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre ½ 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
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