Instructions: Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat 1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. (Use a little liquid if necessary - the original recipe called for 2 Tbs. o*l).

Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and cloves. Cook covered, until tender - 10 minutes.

Makes 4 servings.

Prep time - 20 min. Cooking time - 16 min.

I made this with canned beets, canned cranberry sauce and it was very good.

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