Red Cabbage & Cranberries

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Red Cabbage and Cranberries
From The Nantucket Holiday Table (Canada, UK), by Susan Simon.

When I saw this recipe in British author Delia Smith's book Winter Collection, I knew that it was destined for my Nantucket file of things to cook. The main ingredients are locally grown, and its color is that shade called Nantucket red made famous by the omnipresent faded pants and caps from the Island's haberdashers. I've adapted the original recipe here. Bright in flavor and color, this dish will bring a new dimension to your Thanksgiving feast.


2 tablespoons corn oil
1 onion, thinly sliced
1-1/2 pounds red cabbage, cored and thinly shredded
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 rounded teaspoon freshly grated nutmeg
1-1/2 cups cranberries, picked over and rinsed
I teaspoon freshly ground black pepper
Grated zest and juice of 1 lemon
1 teaspoon red wine vinegar
1 rounded tablespoon pure honey
1 teaspoon salt


In a large, heavy-bottomed nonreactive skillet over medium heat, heat the corn oil and sauté the onion until translucent. Add the cabbage and toss with a wooden spoon to combine. Add the cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey, and salt. Toss again to combine.

Cook until the cabbage wilts and the cranberries pop, about 15 minutes. Taste for salt and add as desired. Serve warm or at room temperature.

Yield: Serves 6 to 8

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