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- Makes: 6 servings
red wine vinegar
dry red wine, optional
ground black pepper
shredded red cabbage (1/2 of a medium head)
of a medium red onion, thinly sliced
In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
In a large bowl, toss together cabbage, cranberries and onion. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. Makes 6 side-dish servings.
- Wisconsins Cranberry Harvest Wisconsin Rapids, WIRecipe Contributor: Adriane Laabs, Racine, WIWinning Recipe from the 2009 Wisconsin State Fair Creative Cranberry Cooking ContestWisconsin State Cranberry Growers AssociationTom Lochner, Executive DirectorP.O. Box 365Wisconsin Rapids, WI 55495715-423-2070 Fax: 715-423-0275 firstname.lastname@example.org
Servings Per Recipe 6, cal. (kcal) 227, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, chol. (mg) 0, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, Folate (µg) 8, Fat, total (g) 12, Riboflavin (mg) 0, Niacin (mg) 0, sugar (g) 25, iron (mg) 1, Polyunsaturated fat (g) 1, fiber (g) 3, calcium (mg) 30, sodium (mg) 402, pro. (g) 1, vit. C (mg) 27, carb. (g) 32, Thiamin (mg) 0, Potassium (mg) 136, vit. A (IU) 486