Ingredients Jump to Instructions ↓

  1. 1 Tablespoon butter or oil

  2. 1-1/2 cups coarsely-shredded red cabbage

  3. 2 Tablespoons balsamic vinegar

  4. 1-1/2 cups peeled, coarsely-shredded cooked fresh or canned whole baby beets, drained

  5. 1/2 cup homemade or canned whole berry cranberry sauce

  6. 1 teaspoon kosher salt

  7. 1/4 teaspoon black pepper

  8. 1/4 teaspoon ground cinnamon

  9. 1/8 teaspoon ground ginger

  10. 1/8 teaspoon ground cloves

Instructions Jump to Ingredients ↑

  1. Preparation: Melt butter in a large heavy pot. Add red cabbage and toss to coat. Cover pan and sweat the cabbage over medium-low heat about 5 minutes until limp, stirring occasionally. Uncover and add balsamic vinegar , tossing to coat. Continue to saute until red cabbage is al dente. Add beets , cranberry sauce, salt, pepper, cinnamon , ginger , and cloves. Stir to combine. Cover and continue to cook about another 10 minutes on medium-low heat or until cabbage is tender and ingredients are heated through. Yield: 4 to 6 servings


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