Be the first to The natural sweetness of beets goes well with spiced red cabbage and cranberries for a delicious and unusual side dish that all will enjoy year-round. It is good warm, at room temperature, and even chilled.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Tablespoon butter or oil
- 1-1/2 cups coarsely-shredded red cabbage
- 2 Tablespoons balsamic vinegar
- 1-1/2 cups peeled, coarsely-shredded cooked fresh or canned whole baby beets, drained
- 1/2 cup homemade or canned whole berry cranberry sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Preparation:
Melt butter in a large heavy pot. Add red cabbage and toss to coat. Cover pan and sweat the cabbage over medium-low heat about 5 minutes until limp, stirring occasionally.
Uncover and add balsamic vinegar, tossing to coat. Continue to saute until red cabbage is al dente. Add beets, cranberry sauce, salt, pepper, cinnamon, ginger, and cloves. Stir to combine.
Cover and continue to cook about another 10 minutes on medium-low heat or until cabbage is tender and ingredients are heated through.
Yield: 4 to 6 servings
Uncover and add balsamic vinegar, tossing to coat. Continue to saute until red cabbage is al dente. Add beets, cranberry sauce, salt, pepper, cinnamon, ginger, and cloves. Stir to combine.
Cover and continue to cook about another 10 minutes on medium-low heat or until cabbage is tender and ingredients are heated through.
Yield: 4 to 6 servings
