| 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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