Ingredient Checklist


For vinaigrette:
  • In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.

Instructions Checklist
  • 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

Nutrition Facts

227 calories; 12 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 402 mg sodium. 136 mg potassium; 32 g carbohydrates; 3 g fiber; 25 g sugar; 1 g protein; 0 g trans fatty acid; 486 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;