Braised Red Cabbage with Cranberries

Braised Red Cabbage With Cranberries

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Mikekey *


A great side for turkey or pork roast.


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20 Min
30 Min
Stove Top


  • 1 tsp
    olive oil
  • 1 Tbsp
    brown sugar
  • 3 clove
    garlic, peeled and chopped
  • 1 c
    fresh cranberries, divided (or frozen-not dried)
  • 3 Tbsp
    red wine vinegar
  • 5 c
    shredded red cabbage (3/4 pounds)
  • 1/3 c
    dry red wine (or cranberry juice)
  • 1 pinch
    cayenne pepper
  • ·
    salt and pepper, to taste

How to Make Braised Red Cabbage with Cranberries


  1. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.
  2. Add cabbage, wine and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.
  3. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 minutes or until cranberries are warm. Season to taste with salt and pepper.
  4. Serve hot or cold.

Printable Recipe Card

About Braised Red Cabbage with Cranberries

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Hashtags: #Thanksgiving #Fall

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