Shredded beets and red cabbage with cranberries
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Coarsely shredded red cabbage |
| 1½ | cup | Peeled; coarsely shredded cooked fresh or canned whole baby beets |
| ⅓ | cup | Fresh or canned whole berry cranberry sauce |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Ground cloves |
Directions
Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat 1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. (Use a little liquid if necessary - the original recipe called for 2 Tbs. o*l).
Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and cloves. Cook covered, until tender - 10 minutes. Makes 4 servings.
Prep time - 20 min. Cooking time - 16 min.
I made this with canned beets, canned cranberry sauce and it was very good.
Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Aug 8, 1999, converted by MM_Buster v2.0l.
Related recipes
- Beet cabbage relish
- Best red cabbage
- Braised red cabbage with cranberries
- Braised red cabbage with cranberries #2
- Corned beef with cabbage and beets
- Cranberry beets
- Cranberry glazed beets
- Gingered cabbage-beet salad
- Pickled red beets
- Red cabbage
- Red cabbage & cranberries
- Red cabbage and cranberries
- Red cabbage with apples
- Red cabbage with cranberries
- Red cabbage with diced apples
- Red-beet salad
- Shredded beet salad
- Shredded beets and greens with sliced oranges
- Shredded cabbage
- Shredded carrot and beet salad