Braised Red Cabbage with Cranberries (Clay Cooker)

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #2442

November 12, 2011



"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."

Original is 7 servings

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.

0 Reviews

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