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CATEGORY CUISINE TAG YIELD
Dutch 1 servings

INGREDIENTS

1 1/2 c Coarsely shredded red cabbage
1 1/2 c Peeled; coarsely shredded cooked fresh or canned whole baby beets
1/3 c Fresh or canned whole berry cranberry sauce
1 tb Balsamic vinegar
1 ts Salt
1/4 ts Black pepper
1/8 ts Ground allspice
1/8 ts Ground cloves

INSTRUCTIONS

Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat
1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. (Use a
little liquid if necessary - the original recipe called for 2 Tbs. o*l).
Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and
cloves. Cook covered, until tender - 10 minutes. Makes 4 servings.
Prep time - 20 min. Cooking time - 16 min.
I made this with canned beets, canned cranberry sauce and it was very good.
Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Aug
8, 1999, converted by MM_Buster v2.0l.

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