Braised Red Cabbage with Cranberries

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Braised Red Cabbage with Cranberries

 

1 teaspoons olive oil or vegetable oil

1 tablespoons brown sugar

3 large cloves of garlic, crushed

1 cup fresh cranberries

3 tablespoons red wine vinegar

5 cups shredded red cabbage

1/3 cup dry red wine

1 pinch cayenne pepper I used 1/2 tsp. could use more

salt and pepper to taste

 

Cabbage may be shredded in food processor.

In large saucepan, heat oil, brown sugar and garlic over medium heat for 2

minutes.

Add 1/2 cup cranberries and vinegar. Cover and cook about 5 minutes or until

cranberries pop their skins. Add cabbage, wine and vinegar.

Cover and cook on low heat for about 20 minutes or until cabbage is tender; stir

occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and

let stand for 5 minutes or until cranberries are warm. Season to taste with salt

and pepper. Serve hot or cold. Makes 4 cups.

 

 

 

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