Recipe for Red Cabbage and Cranberries

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	corn oil
1 x	onion, thinly sliced
1/2 lb	red cabbage, cored and thinly shredded
1/4 tsp	ground cloves
1/2 tsp	ground cinnamon
1 x	rounded teaspoon freshly grated nutmeg
1/2 cup	cranberries, picked over and rinsed
1 tsp	freshly ground black pepper
	Grated zest and juice of 1 lemon
1 tsp	red wine vinegar
1 x	rounded tablespoon honey

Instructions:

Instructions: In a large, heavy-bottomed non-reactive skillet over medium heat, heat corn oil and saute onion until translucent. Add cabbage and toss with a wooden spoon to combine. Add cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey and salt. Toss again to combine.

Cook until cabbage wilts and cranberries pop, about 15 minutes. Taste for salt and add as desired. Serve warm or at room temperature.

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