Red Cabbage & Cranberries

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons corn oil
• 1 onion, thinly sliced
• 1 1/2 lbs red cabbage, cored and thinly shredded
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg, rounded
• 1 1/2 cups cranberries, picked over and rinsed
• 1 teaspoon fresh ground black pepper
• 1 lemon, juice and zest of, grated
• 1 teaspoon red wine vinegar
• 1 tablespoon pure honey, rounded
• 1 teaspoon salt

Recipe

• 1 in a large, heavy-bottomed nonreactive skillet over medium heat, heat the corn oil and saute the onion until translucent.
• 2 add the cabbage and toss with a wooden spoon to combine.
• 3 add the cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey, and salt.
• 4 toss again to combine.
• 5 cook until the cabbage wilts and the cranberries pop, about 15 minutes.
• 6 taste for salt and add as desired.
• 7 serve warm or at room temperature.