Braised Red Cabbage with cranberries
1 ts Olive oil or veg. oil;
1 tb Brown sugar;
3 lg Cloves of garlic; crushed
1 c Fresh or frozen cranberries;
3 tb Red wine vinegar;
5 c Shredded red cabbage; 3/4 lb
1/3 c Dry red wine; (sub.cran juice
1 pinch Cayenne pepper;
Salt & Pepper to taste;
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 1/2 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 1/2 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.