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Home » Type » Side Dishes » Sweet and Tangy Cabbage-Cranberry Sauté

Sweet and Tangy Cabbage-Cranberry Sauté

December 20, 2013 by Faith 11 Comments

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I love how certain colors are associated with specific holidays.

Just a couple examples…

Red = Valentine’s Day

Green = St. Patrick’s Day

Orange = Halloween

Blue and White = Hanukkah

And of course, Red and Green = Christmas.

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I know, it is a little cutesy to make things like red risotto for Valentine’s and green cupcakes for St. Paddy’s…but that’s the point, it is cute. And so festive.

That’s where this Sweet and Tangy Cabbage-Cranberry Sauté comes in. And admittedly, I was lacking a little bit in green when I made it, but I’m confident your dish will look better than mine, lol. I used dried dill, but to really amp up the color green, use fresh dill (because you can use a little more of it since fresh isn’t as strong as dried), or use fresh parsley, which you can even use a little more of.

It goes pretty well with any number of things, making it the perfect side dish to add to your holiday table.

What’s your favorite holiday side dish?

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Print
Sweet and Tangy Cabbage-Cranberry Sauté
Prep time:  8 mins
Cook time:  20 mins
Total time:  28 mins
Yield: 4 servings
 
Ingredients
  • 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)
Instructions
  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.
Notes
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).
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Filed Under: Gluten Free, Paleo, Side Dishes Tagged: Cabbage, Christmas Side Dish Ideas, Cranberries, Festive, Holidays, Recipes, Red and Green, Side Dishes, Sweet Tart Foods, Vegetables

Comments

  1. BarbaraA says

    October 3, 2020 at 6:13 pm

    It’s Roctober! Cabbage is a good tasting versatile and it makes healthy flora. People take probiotics and never a thought to prebiotics they’re wasting money. Cabbage is right on the money and aids digestion and a must after a sick stay or dieting.
    I made a big pot and just in time after a round of antibiotics and it was a big hit.bi twerked the recipe using some dates cut up and my starter was some chicken bone broth from my freezer instead of water. We consume lots of veggies in the Southwest and this is a keeper .thank you.

    Reply
  2. Andrea says

    December 22, 2013 at 4:07 am

    …Faith, if you stop being “cutesy”, I’m going to cry! That would add another profile to this dish, and no color…I did use a red onion, and 1/2 purple cabbage. So not traditional Christmas colors but festive colors, none the less. I am a cabbage freak, (or maybe just a freak)…make a salad that’s way healthier then the coleslaw most people eat. I’ll post it, or float it your way as soon as the dust settles. Your an angel, bless you and your family…XO

    Reply
  3. Jeanette ~ Jeanette's Healthy Living says

    December 21, 2013 at 11:00 pm

    Love how festive this sauteed cabbage looks Faith! Side dishes are some of my favorites this time of year.

    Reply
  4. Carolann says

    December 21, 2013 at 5:22 pm

    This cabbage recipe sounds delish! It will surely help with my dieting. Thank you !

    Reply
  5. Joanne says

    December 21, 2013 at 9:58 am

    This is SO festive!! Unfortunately the.boy can’t stand cabbage…but maybe I should make this and eat it all myself? Good life plan.

    Reply
  6. Mimi says

    December 21, 2013 at 9:32 am

    Pretty!

    Reply
  7. Judith says

    December 21, 2013 at 8:16 am

    Love cabbage; thanks for the recipe. I think this would be good as a relish for hot dogs during the Summer.

    Reply
  8. Katie says

    December 21, 2013 at 2:28 am

    Yeah – you have just saved me oodles of time trying to think of a side dish for Christmas dinner! We had two cabbages in our fridge from the CSA share and I just gave one to the chickens this week. Cabbages just intimidate me – so hard, dense, and unappetizing (even to the chickens!) But this recipe sounds perfect – simple ingredients, vegetarian, and uses up that darn cabbage!

    Reply
  9. deana says

    December 20, 2013 at 6:05 am

    Very interesting combination, I love them both. Here’s wishing you a happy and healthy holiday, I know it will be delicious!

    Reply
  10. Rosa says

    December 20, 2013 at 5:53 am

    A beautiful, festive and healthy dish! I love to prepare my cabbage in such a manner. I really love the addition of cranberries.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. All About Cabbage - Know Your Produce says:
    December 7, 2015 at 7:57 am

    […] Sweet and Tangy Cabbage-Cranberry Sauté // An Edible Mosaic […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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