Cranberry Christmas Cabbage
Author: Judy
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
- 1 tablespoon coconut oil
- 3 cups onion (sliced ¼" thick)
- 1 teaspoon ground cloves
- 2 pounds red cabbage head (cored and sliced)
- 1 cup water (or broth)
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar replacement
- 2 cups cranberries (fresh or frozen)
- Saute onions in coconut oil until they start to caramelize
- Sprinkle with ground cloves and stir to combine
- Add shredded cabbage and cook until cabbage begins to soften.
- Add water, balsamic vinegar and brown sugar replacement, cook for about 10 minutes stirring often,
- Stir in cranberries and continue cooking until they start to pop.
- Remove from heat
- Serve hot with roasted poultry, venison or beef.
Can be stored for 3 or 4 days in the refrigerator or frozen.
Heat to serve.
Serving size: ½ cup Calories: 75 Fat: 2g Carbohydrates: 14g Sodium: 14mg Fiber: 4g Protein: 2g Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/cranberry-christmas-cabbage/
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