The Germans have been making sweet-and-sour red cabbage for centuries. This recipe Americanizes this classic dish and punches the flavor up a notch with cranberries and cranberry juice. The deep color is beautiful, making it a great addition to the holiday table.
Tip: To shred cabbage quickly and easily, use a food processor.
- 1 medium-sized red cabbage, finely shredded
- 2 Tbs. plus 1 tsp. salt
- 1/4 cup canola oil
- 1 lb. onions, thinly sliced
- 2 tsp. minced garlic
- 1 cup fresh or frozen cranberries
- 1 cup frozen cranberry juice concentrate, thawed
- 1 cup red wine, optional (or substitute cranberry juice)
- 1 Tbs. whole caraway seeds, optional
- 1/2 tsp. ground cloves
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne
Toss cabbage with 2 tablespoons salt, mix well and let sit 1 hour. Rinse well to remove salt.
Heat 4-quart Dutch oven or cast-iron covered pot over medium heat. Add oil, onions and garlic, and sauté until golden and soft, about 15 minutes. Add cranberries and juice, wine, caraway seeds, cloves, peppers and remaining 1 teaspoon salt. Bring to a boil.
Add cabbage, and cover pot. Reduce heat to low, and cook 1 hour. Remove cover, increase heat to medium and cook until about 2 cups liquid remain, cabbage is tender and cranberries have popped. Stir well, and serve.
- Calories: 120
- Carbohydrate Content: 16 g
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 410 mg
- Sugar Content: 5 g