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Ingredients
- 1Â 1/2 c. Coarsely shredded red cabbage
- 1Â 1/2 c. Peeled, coarsely shredded cooked fresh or possibly canned whole baby beets
- 1/3 c. Fresh or possibly canned whole berry cranberry sauce
- 1 Tbsp. Balsamic vinegar
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/8 tsp Grnd allspice
- 1/8 tsp Grnd cloves
Directions
- Spray a 10-inch skillet or possibly Dutch oven with Pam and heat over moderate heat 1 minute. Add in cabbage and saute/fry, stirring occasionally, 5 min. (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, till tender - 10 min.
- Makes 4 servings.
- Prep time - 20 minutes. Cooking time - 16 minutes.
- I made this with canned beets, canned cranberry sauce and it was very good.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 222g | |
| Calories 183 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2376mg | 99% |
| Potassium 236mg | 7% |
| Total Carbs 45.51g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 40.81g | 27% |
| Protein 1.72g | 3% |
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