Ingredients1 h 20 m servings 120 cals
- Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
- Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
- Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.
Per Serving: 120 calories; 4.1 g fat; 21 g carbohydrates; 2.2 g protein; 10 mg cholesterol; 69 mg sodium. Full nutrition
ReviewsRead all reviews 6
I think there's an ingredient error in this recipe. It calls for "1/4 drop distilled white vinegar"...I added 1/4 cup, it tasted fine, and I thought it had just the right amount of tartness. H...
I authored the recipe. There is a typo. It should be 1/4 cup vinegar.
I'm on a diet where I can eat ALL the low GI Veggies I want and not a whole lot more. So the cranberry juice, that already has sugar in it wasn't an option for me but I did have whole cranberri...
Love this recipe.It reminds me of my childhood when my German grandmother would make it for us. I did have to add a little more sugar to make it taste just like my grandmothers. My family loves ...
I ground some fresh cranberries in water to make the cranberry juice, and used honey in place of the sugar. This is a really good tasting dish!