Braised Red Cabbage with Cranberries (Clay Cooker)
Recipe: #2442
November 12, 2011
Categories: Side Dishes, Cranberry, Cabbage, Christmas, Thanksgiving, more
"This is done in a clay cooker, such as a Romertopf. Remember the clay cooker needs to be soaked in water and put into a COLD oven. This is better made the day before serving and reheated. Goes well with turkey, game or pot roast."
Ingredients
Nutritional
- Serving Size: 1 (236.6 g)
- Calories 112.3
- Total Fat - 4.5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0.6 mg
- Sodium - 214 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 4.6 g
- Sugars - 7.4 g
- Protein - 4.2 g
- Calcium - 122.8 mg
- Iron - 3.3 mg
- Vitamin C - 103.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak a 3-qt clay cooker (top and bottom) in water for 15 minutes.
Step 2
In a medium size skillet, melt 1 tablespoon butter over medium-high heat. Add half of the cabbage and saute for 5 minutes, or until wilted. Transfer to the soaked clay cooker. Repeat with remaining butter and cabbage.
Step 3
Add remaining ingredients to the clay cooker and stir gently to blend.
Step 4
Cover cooker with soaked lid and place in a COLD oven and set temperature to 425F and cook for 45 minutes, or until cabbage is tender but not mushy.
Step 5
With a slotted spoon, remove cabbage to serving dish, if serving immediately. Otherwise cool and refrigerate, and reheat the next when ready to serve.
Tips
No special items needed.