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Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke Photo by: Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke

Orange-Cranberry Braised Cabbage

Southern Living OCTOBER 2011

  • Yield: Makes 6 servings
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • 1 medium-size head cabbage, shredded (10 cups)
  • 3 tablespoons olive oil
  • 1 (6-oz.) package sweetened dried cranberries
  • 1 teaspoon orange zest
  • 3/4 cup fresh orange juice (about 2 oranges)
  • 1/2 cup rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 3 tablespoons butter

Preparation

Cook cabbage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until tender. Stir in cranberries and next 7 ingredients. Cook, stirring often, 6 to 7 minutes or until liquid is reduced by half. Remove from heat, and stir in butter.

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Orange-Cranberry Braised Cabbage recipe

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