St Delia had a recipe this morning where she sauteed it with shallots,
garlic white wine and cranberries. This was as a side dish however.

Being a meat eater, am struggling to think what you could add to it to
add interest but how about water chestnuts ?

Steve


PS Having Googled, I found this version of the Blessed Saint of
Norwich's Dish from Nantucket On Line

Ingredients:

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

Instructions:

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.

(For the original, look for a copy of D S's Winter Collection )



wrote:
> Does anyone have a recipe for a sweet-sour red cabbage that does not
> include meat?
>
> I would like to serve it as a main dish, perhaps as a stir fry.
>
> ~Thank you ~
>