Shredded Beets And Red Cabbage With Cranberries
| 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 | T | Balsamic vinegar |
| 1 | t | Salt |
| 1/4 | t | Black pepper |
| 1/8 | t | Ground allspice |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1209
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 3235.1mg
Potassium: 886.5mg
Carbohydrates: 310.4g
Fiber: 12.7g
Sugar: 227.9g
Protein: 5.8g