|
 Recipe:
Red Cabbage with CranberriesA sweet-and-sour side
dish that will brighten your table at Thanksgiving or any time
of the year.
| Yield |
8 servings |
| Time |
50 minutes |
| Tools |
- large saucepan
- wooden spoon
|
| Ingredients |
- ¼ c vegetable oil
- 4 c onions, thinly sliced
- 8 c red cabbage, thinly sliced
- 1 t salt
- 2/3 c apple juice or apple cider
- 2 c cranberries, fresh or frozen/thawed, rinsed
- 2 T cider vinegar
- 2 T sugar
|
| Directions |
Heat the oil over medium heat, add onions, and cook until translucent, about 10 minutes.
Add cabbage and salt and continue cooking, stirring frequently, until cabbage is tender,
about 15 minutes.
Add apple juice and cranberries and continue cooking, stirring constantly, until the
cranberries start to pop - 3 to 4 minutes.
Remove from heat, add vinegar and sugar, and serve hot.
|
| Notes |
 Adapted from
The Moosewood Collective's Moosewood Restaurant Celebrates: Festive
meals for holidays and special occasions. It's part of the vegan
Thanksgiving menu.
Buy it:
Amazon.com |
Amazon.co.uk
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