Sweet and Tangy Cabbage-Cranberry Sauté
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • ¼ cup (60 ml) water
  • ¼ cup (60 ml) lemon juice (or 3 tablespoons apple cider vinegar)
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 lb (450 g) green cabbage, core removed and thinly sliced into shreds (about 4 to 5 cups)
  • 1 medium-large onion, halved and thinly sliced
  • 5 tablespoons sweetened dried cranberries, divided
  • 1 bay leaf
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried dill or 1 tablespoon minced fresh dill (or 2 tablespoons minced fresh parsley)
  1. Whisk together the water, lemon juice, and honey in a small bowl and set aside.
  2. Add the oil to a large, deep-sided skillet over medium-high heat. Once hot, add the cabbage, onion, 4 tablespoons cranberries, bay leaf, salt, black pepper, and water/lemon juice/honey mixture.
  3. Give it a stir to coat, then cover the skillet and cook until the cabbage is tender and starts to take on a rosy hue, about 20 minutes, stirring occasionally.
  4. Transfer to a serving dish and sprinkle on the reserved 1 tablespoon of cranberries and the dill (or parsley); serve.
A Note on the Sweet/Tart Balance: This dish is easy to make sweeter or tangier to suit your tastes by adding more or less tartness (lemon juice or apple cider vinegar) or sweetness (honey).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/sweet-and-tangy-cabbage-cranberry-saute/