Beets With Red Cabbage and Cranberries
Number of servings : 8 servings Prep time: 20 minutes Cooking time: 21 minutes Type of meal : | Side
Number of servings : 8 servings
Prep time: 20 minutes
Cooking time: 21 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
3 cups peeled, cooked fresh or canned whole baby beets
4 tablespoons olive oil
3 cups coarsely shredded red cabbage
2/3 cup fresh or canned whole-berry cranberry sauce
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Shred beets on the second-coarsest side of a flat or four-sided grater, being careful to keep your fingers out of the way. Set aside.
In a large skillet or Dutch oven over moderate heat, heat oil 1 minute. Add cabbage and sauté, stirring occasionally, 5 to 8 minutes.
Stir in beets, cranberry sauce, vinegar, salt, and remaining spices. Cook, covered, until tender — 10 to 12 minutes. Serve warm or refrigerate and serve cold.