Red Cabbage & Cranberries

Name: Red Cabbage & Cranberries
Ingredients: 2 tablespoons corn oil; 1 onion, thinly sliced; 1 12 lbs red cabbage, cored and thinly shredded; 14 teaspoon ground cloves; 12 teaspoon ground cinnamon; 1 teaspoon freshly grated nutmeg, rounded; 1 12 cups cranberries, picked over and rinsed; 1 teaspoon fresh ground black pepper; 1 lemon, juice and zest of, grated; 1 teaspoon red wine vinegar; 1 tablespoon pure honey, rounded; 1 teaspoon salt

12 ingredients

7 steps

Ingredients

2 tablespoons corn oil
1 onion, thinly sliced
1 12 lbs red cabbage, cored and thinly shredded
14 teaspoon ground cloves
12 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg, rounded
1 12 cups cranberries, picked over and rinsed
1 teaspoon fresh ground black pepper
1 lemon, juice and zest of, grated
1 teaspoon red wine vinegar
1 tablespoon pure honey, rounded
1 teaspoon salt

Directions

1

In a large, heavy-bottomed nonreactive skillet over medium heat, heat the corn oil and saute the onion until translucent.
2

Add the cabbage and toss with a wooden spoon to combine.
3

Add the cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey, and salt.
4

Toss again to combine.
5

Cook until the cabbage wilts and the cranberries pop, about 15 minutes.
6

Taste for salt and add as desired.
7

Serve warm or at room temperature.