Braised Red Cabbage with Cranberries

[Guest guest]

I start making this around early Novenber.

Good winter side dish.

 

Braised Red Cabbage with Cranberries

 

1 teaspoons olive oil or vegetable oil;

1 tablespoons Brown sugar

3 large cloves of garlic; crushed

1 cup fresh cranberries

3 tablespoons red wine vinegar

5 cups shredded red cabbage

1/3 cup dry red wine

1 pinch cayenne pepper

salt and pepper to taste

 

Cabbage may be shredded in food processor. In large

saucepan, heat oil, brown sugar and garlic over medium

heat for 2 minutes. Add 1/2 cup cranberries and

vinegar. Cover and cook about 5 minutes or until

cranberries pop their skins. Add 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 from

heat; cover and let stand for 5 minutes or until

cranberries are warm. Season to taste with salt and

pepper. Serve hot or cold. Makes 4 cups.