Red Cabbage & Cranberries Recipe

Name: Red Cabbage & Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn oil; 1 onion, thinly sliced; 1 12 lbs red cabbage, cored and thinly shredded; ¼ teaspoon ground cloves; ½ teaspoon ground cinnamon; 1 teaspoon freshly grated nutmeg, rounded; 1 ½ cups cranberries, picked over and rinsed; 1 teaspoon fresh ground black pepper; 1 lemon, juice and zest of, grated; 1 teaspoon red wine vinegar; 1 tablespoon pure honey, rounded; 1 teaspoon salt

Servings: persons

2 tablespoons corn oil
1 onion, thinly sliced
1 12 lbs red cabbage, cored and thinly shredded
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg, rounded
1 ½ cups cranberries, picked over and rinsed
1 teaspoon fresh ground black pepper
1 lemon, juice and zest of, grated
1 teaspoon red wine vinegar
1 tablespoon pure honey, rounded
1 teaspoon salt

1
In a large, heavy-bottomed nonreactive skillet over medium heat, heat the corn oil and saute the onion until translucent.
2
Add the cabbage and toss with a wooden spoon to combine.
3
Add the cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey, and salt.
4
Toss again to combine.
5
Cook until the cabbage wilts and the cranberries pop, about 15 minutes.
6
Taste for salt and add as desired.
7
Serve warm or at room temperature.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons corn oil, 1 onion, thinly sliced, 1 12 lbs red cabbage, cored and thinly shredded, ¼ teaspoon ground cloves, and more.

Yes, Red Cabbage & Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Cabbage & Cranberries

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