Beets & Red Cabbage
2 tablespoons vegetable oil
1 1/2 cup shredded red cabbage
1 1/2 cup shredded cooked beets
1/3 cup whole berry cranberry sauce
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Heat 2 tablespoons oil in a 10-inch skillet or Dutch oven moderate heat. Add cabbage. Sauté, stirring occasionally, 5 minutes. Stir in remaining ingredients. Cook covered, until tender, 10 minutes.
Serves 4.
From fooddownunder.com.
Posted by Carole Koch
<<
Beet and Fennel Salad | Main