Braised Red Cabbage with Cranberries (Clay Cooker)
Created by Mikekey on November 12, 2011
- Servings: 7
- Prep Time: 15m
- Cook Time: 45m
- Recipe #2442
Ingredients
- 2 tablespoons unsalted butter
- 1 (2 to 2 1/2 pound) red cabbage, quartered, cored and cut into 1/2 inch strips
- 1 1/2 cups cranberries, fresh or frozen
- 1/4 cup wildflower honey
- 1 cup raspberry-apple juice (or cranberry-apple)
- 3/4 teaspoon ground cardamom
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Soak a 3-qt clay cooker (top and bottom) in water for 15 minutes.
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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.
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Step 3: Add remaining ingredients to the clay cooker and stir gently to blend.
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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.
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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.
Nutritional Facts
- 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