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Red Cabbage with Cranberries

 Red Cabbage with Cranberries
Sweet-and-sour cabbage complements mild meats like pork and ham. You can serve this relish warm or cold.
8 ServingsPrep: 10 min. Cook: 25 min.


  • 1 tablespoon olive oil
  • 1/2 cup packed brown sugar, divided
  • 8 garlic cloves, minced
  • 3 cups fresh or frozen cranberries, divided
  • 1/2 cup red wine vinegar
  • 1 medium head red cabbage, shredded (10 cups)
  • 1 cup dry red wine or apple juice
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper


  • In a Dutch oven or kettle, heat oil and 1/4 cup brown sugar over
  • medium heat. Add garlic; saute for 2 minutes. Stir in 2 cups
  • cranberries and vinegar. Cover and cook over medium heat for 3-4
  • minutes or until the berries have popped.
  • Add cabbage and wine or apple juice. Cover and cook over medium heat
  • for 15 minutes or until the cabbage is tender, stirring
  • occasionally. Stir in the salt, cayenne and remaining cranberries
  • and brown sugar. Remove from the heat. Cover and let stand for 5
  • minutes or until berries are tender. Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 142 calories, 2 g fat (trace saturated fat), 0 cholesterol, 167 mg sodium, 27 g carbohydrate, 4 g fiber, 2 g protein.

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Red Cabbage with Cranberries (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.