Red Cabbage with Cranberries


2 teaspoons corn or peanut oil
1 medium sized yellow onion, chopped
2 cloves garlic,minced
1 small head red cabbage (about 1 pound) cored and sliced thin
1 cup cranberries
1 tablespoon red wine vinegar
2 teaspoons honey
juice of 1 orange (about 1/2 cup)
1 bay leaf
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves


In a heavy skillet, heat the corn oil over moderate heat for 1 minute. Add the onion and garlic and cook, uncovered, until soft...about 5 minutes. Mix in the cabbage, cover, and cook until the cabbage is barely wilted, about 10 minutes. Add the cranberries, vinegar, honey, orange juice, bay leaf, ginger and cloves. Cover and continue cooking until almost all the liquid has evaporated and the cabbage is completely wilted, about 15 minutes. If the cabbage has wilted but there is still considerable liquid left, remove the cover and raise the heat to high to boil down the liquid. Remove and discard the bay leaf. Serves 4.

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