Recipe

Braised Red Cabbage With Cranberries Recipe


Braised Red Cabbage With Cranberries Recipe
Was looking for something special to take to our Thanksgiving feast and found this on the Just Berry Recipes ring. Serve with turkey. Cabbage may be shredded in food processor.

Otterpond

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Ingredients
  • 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 pn Cayenne pepper;
  • Salt & Pepper to taste;

Directions
  1. 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.
  2. 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.
  3. 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.

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Comments


Sounds good, Otter! HIGH FIVE, and please recheck your email :+D


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.....


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.


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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Alterations


Found this helpful page titled, "How to Shred Cabbage Restaurant Style"

http://www.ehow.com/how_2271097_shred-cabbage-restaurant-style.html


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