Braised Red Cabbage with Cranberries

Description

 * Makes 4 cups. Serve with turkey.
 * Prep time: 20 minutes
 * Cook time: about 30 minutes

Ingredients

 * 1 tsp olive oil or vegetable oil
 * 1 tbsp brown sugar
 * 3 large cloves of garlic, crushed
 * 1 cup fresh or frozen cranberries
 * 3 tbsp red wine vinegar
 * 5 cup shredded red cabbage, ¾ lb
 * ⅓ cup dry red wine, (substitute cranberry juice)
 * 1 pinch cayenne pepper
 * salt and pepper to taste

Directions

 * 1) Cabbage may be shredded in food processor.
 * 2) In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 minutes.
 * 3) Add ½ cup cranberries and vinegar.
 * 4) Cover and cook about 5 minutes or until cranberries pop their skins.
 * 5) Add cabbage, wine (sub cranberry or other juice) and vinegar.
 * 6) Cover and cook on low heat for about 20 minutes or until cabbage is tender; stir occasionally.
 * 7) Stir in remaining ½ cup cranberries.
 * 8) Remove from heat; cover and let stand for 5 minutes or until cranberries are warm.
 * 9) Season to taste with salt and pepper.
 * 10) Serve hot or cold.

Nutritional information
½ cup serving: 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre ½ fruits & veg. Choice