Ingredients

How to make it

  • 5 cups of red cabbages is about 1/2 a head of cabbage. Finely shred the cabbage and remove any large white core pieces as these are bitter and don't soften down well.
  • 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). 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.

Reviews & Comments 7

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  • NPMarie 1 year ago
    This sounds so good!!! Wish I had the ingredients to make this for tomorrow...
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  • chuckieb 3 years ago
    Wow! Can't wait to try this.
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  • pleclare 3 years ago
    Sounds wonderful
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    " It was excellent "
    notyourmomma ate it and said...
    I love the addition of the cayenne and I know the piquancy of the berries would help elevate the cabbage. Will add this to our dinner rotation soon. Thanks for the post.
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  • otterpond 5 years ago
    I have just cooked this up for the first time. It really came out well. I believe that this SHOULD be cooked ahead of time so that the flavors settle in well.
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    " It was excellent "
    zena824 ate it and said...
    I would think you could make this up several days in advance and it would be good...it sounds like a very delicious recipe... and it would last for a few days afterwards.....
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    " It was excellent "
    chefelaine ate it and said...
    Sounds good, Otter! HIGH FIVE, and please recheck your email :+D
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