- 1 teaspoon oil
- 1 Tablespoon brown sugar
- 1 Tablespoon minced garlic
- 1 cup fresh or frozen cranberries
- 3 Tablespoons red wine vinegar
- 5 cups Shredded red cabbage
- ⅓ cup dry red wine (you can substitute cranberry juice)
- 1 pinch Cayenne pepper
- Salt and pepper to taste
- In large saucepan combine the oil, brown sugar and garlic. Cook over a medium heat for 2 minutes.
- Add 1/2 cup cranberries and the vinegar. Cover and cook about 5 minutes or until cranberries pop their skins.
- Add the cabbage, wine and vinegar. Cover and cook on low heat for about 20 minutes or until cabbage is tender; stir occasionally.
- Stir in remaining 1/2 cup cranberries.
- Remove the mixture from the heat; cover and let stand for 5 min. or until cranberries are warm.
- Season to taste with salt and pepper.
- Serve hot or cold.
DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2–3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and most or all of these leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.
INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.
- Peel away loose outer leaves and discard.
- Core and split the cabbage in half, allowing the leaves to be pulled away more easily.
- Wash both sides of each leaf.
Shredded cabbage may be washed in a colander. No inspection is required.