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Beet and Red Cabbage Recipe

Made this last night and we both enjoyed it. I'm sorry, I can't remember
where it came from - it's in our library and I forgot to write down the
source.  Patty in AZ


1 1/2 cups coarsely shredded red cabbage
1 1/2 cups peeled, coarsely shredded cooked fresh or canned whole baby
1/3 cup fresh or canned whole berry cranberry sauce
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat
1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. (Use a
little liquid if necessary - the original recipe called for 2 Tbs. o*l).

Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and
cloves. Cook covered, until tender - 10 minutes. Makes 4 servings.

Prep time - 20 min.  Cooking time - 16 min.

I made this with canned beets, canned cranberry sauce and it was very good.