Braised Red Cabbage with Cranberries

Ingredients

 * 1 tsp olive oil or veg. 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
 * 1/3 cup dry red wine, (sub.cran juice
 * 1 pinch cayenne pepper
 * salt & pepper to taste

Directions
Serve with turkey. Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. add ½ cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins. 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. Stir in remaining ½ 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. ½ cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre ½ fruits & veg. Choice