Braised Red and Green Cabbage

This is delicious!  My 6 year old daughter asks for this whenever we have pork for dinner.  I will say that this recipe makes a very large amount.  I kept this in the fridge for about two weeks as we ate it.  Keep it in an air tight container as the vinegar seems to have a preserving effect on the cabbage.  

Braised Red and Green Cabbage

1/2  head red cabbage
1/2 head green cabbage
1 c dry red wine
3 T apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground cloves
2 tsp ground cinnamon
2 bay leaves, whole
3 T sugar
1 c whole cranberries
2 cooking apples, peeled and chunked


Shred cabbage.  Combine wine and vinegar.  Preheat dutch oven over medium high heat.  Add liquid.  Add cabbage. Cover and bring to boil.  Once a boil has been reached, reduce heat, cooking for about 5 minutes.  Add remaining ingredients.  Cook an additional 20 minutes.  Stir occasionally.  Remove bay leaves prior to serving.

Serve with Easy Roast Pork Loin.

Cranberry Pork Chops

4 pork chops
1-2 T olive oil
1/3 c dry red wine (can also use balsamic vinegar)
1/2 c honey
1 c fresh cranberries

Trim pork chops of excess fat.  Pat dry and set aside.  Mix red wine and honey completely.  Preheat skillet for 30 seconds before adding olive oil.  Heat oil for 30 seconds.  Add pork chops. Cook pork chops UNTIL 1 minutes after the juices begin appearing on top of the meat.  Turn pork chops over.  Add liquid and cranberries.  Bring mixture to a boil.  Cook for 1 minute when cranberries begin popping.  Remove from pan and serve.

NOTES:

Serve with a green salad or another green veggie as well as quinoa.