Ingredients1 h 20 m servings 120
- 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 21 2.2 10 69 Full nutrition
ReviewsRead all reviews 8
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!
Will make it again. Used balsamic vinegar instead of white vinegar which was an interesting twist. Cooking time depends on the texture you desire. Cooked less, more crunch.
I did make a little change I added another Tablespoon of white vinegar to it. Next time I want to add some whole cranberries to it.