If you've been following us regularly, it should be obvious by now that we LOVE using leftovers. Since it was just the two of us, our Thanksgiving dinner left us with plenty to work with. That includes loads of cranberry sauce! We always make a big batch, because our favourite recipe from Food and Wine is just that good. We also happened to end up with a lot of red cabbage and decided to braise the red cabbage with the port cranberry sauce. The end result was fantastic.
Food Pairings: This is delicious in sandwiches. For cheese selections, we tend to lean on goat cheese. For meats, consider leftover roasted pork or poultry. It makes a great side to sausages and game meats as well.
1 tbsp canola oil
1 medium onion, sliced 4 cups, sliced cabbage 1/2 cup chicken stock 1/4 cup port cranberry sauce
1 cinnamon stick
Makes 6 small servings.
1. In a dutch oven or heavy-bottomed pot, add canola oil and sauté over medium heat until the sliced onion until it starts to become translucent. Add cabbage and sauté until it's slightly softened.
2. Add chicken stock and cranberry sauce. Stir until thoroughly mixed. Nestle in a cinnamon stick. Lower burner to a simmer. Cover and let simmer for about 45 min.
3. Uncover and turn up the heat to medium, and stir cabbage until all excess liquid is cooked off. Serve hot.
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