Cranberry Braised Red Cabbage

  • Yield: 4 servings


1 (1 1/2-pound) head red cabbage, cored, halved and cut crosswise into 1/2-inch-wide strips (about 8 cups)
1/2cup red wine vinegar
1/4cup raspberry or Balsamic vinegar
1/2 (12-ounce) bag fresh cranberries
3/4cup sugar or fructose
2 bay leaves
1/2teaspoon salt
1/4teaspoon white pepper
1tablespoon cornstarch
2tablespoons water or fruit juice


  1. Place first 8 ingredients in a large nonreactive saucepan. Cover and cook over medium heat, stirring frequently, about 3 minutes or until cabbage just begins to wilt. Lower heat, cover and simmer, stirring occasionally, for another 5 minutes. Mix cornstarch and water or juice. Stir into cabbage and continue simmering about 2 minutes or until liquid is thick and clear.

Nutritional Info *per serving

  • Calories 220
  • Fat .46g
  • Cholesterol 0mg
  • Sodium 313mg
  • Carbohydrate 57g
  • Protein 2g