Friday, October 5, 2012

CRANBERRY CABBAGE

10 cups (med head) shredded cabbage
3 tbsp olive or canola oil
1 pkg (6-oz) sweetened dried cranberries
3/4 cup orange juice (about 2 oranges)
1 tsp orange zest
1/2 cup rice wine vinegar
1 tbsp honey
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp grated nutmeg
3 tbsp butter

Heat the oil in a Dutch oven over medium-high heat.  Add the cabbage to the hot oil and cook, stirring constantly, until tender---about 5 minutes.

Stir the cranberries, orange juice, orange zest, vinegar, honey, salt, pepper, and nutmeg.  Cook, stirring often, until the liquid is reduced by half---about 7 minutes. 

Remove cabbage from the heat and stir in the butter.

Yield: 6 servings

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