Red Cabbage with Cranberries

A sweet-and-sour side dish that will brighten your table at Thanksgiving or any time of the year.

Yield 8 servings
Time 50 minutes
  • large saucepan
  • wooden spoon
  • ΒΌ 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.


Adapted from The Moosewood Collective’s Moosewood Restaurant Celebrates: Festive meals for holidays and special occasions. It’s part of the vegan Thanksgiving menu.

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Appetizers, Snacks, + Side Dishes     Vegan Recipes     Vegetarian Cookbooks