Cranberry Cabbage

This tangy combo really complements pork, ham & even turkey!

Ingredients

• 1 tbsp (15 mL) olive oil
• Half a small red onion, chopped
• Half a small head of red cabbage, shredded (7 cups/1.75 L)
• 1 cup (250 mL) light cranberry cocktail
• 1 cup (250 mL) low-sodium chicken or vegetable stock
• ¼ cup (50 mL) dried cranberries
• 1 tbsp (15 mL) red wine vinegar
• ¼ tsp (1 mL) each salt & pepper
• 1 bay leaf
• 1/2 tsp each ground cloves & cinnamon

Directions

1) In a large nonstick skillet, heat oil over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes. Add cabbage; cook, stirring, until coated, about 2 minutes.

2) Stir in cranberry cocktail, stock, cranberries, vinegar, salt pepper, bay leaf, cloves & cinnamon; bring to boil. Reduce heat to low; cover and simmer until cabbage is almost tender, 45 minutes.

3) Uncover and simmer, stirring occasionally, until cabbage is tender and most of the liquid is absorbed, about 20 minutes. Discard bay leaf. Makes 6 to 8 servings.

Exchanges

Count as 1 fruit (group 4).