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| 2 Esslöffel | butter or margarine |
| 1 1/2 x ca. 450 g | red cabbage shredded |
| 1/4 Tasse | red wine vinegar |
| 1 1/4 Tasse | sugar |
| 1/3 Tasse | orange juice |
| 1 | 3" cinnamon stick |
| 1 x ca. 450 g | cranberries fresh |
| 1 Esslöffel | + 1 tsp. grated orange rind |
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Melt butter in a large Dutch oven over medium-high heat. Add cabbage and cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar; bring mixture to a boil and cook 2 minutes. Add sugar, orange juice and cinnamon stick, stirring well. Cover, reduce heat and simmer 8 minutes. Add cranberries, stirring well; cook over medium-high heat, uncovered, for 5 to 6 minutes or until cranberry skins pop.
Remove from heat; remove and discard cinnamon. Stir in orange rind. Serve warm.
From _Taste of Today_ by Bunwc, North Shore Illinois Chapter/Northfield, Il. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, Al: Oxmoor House, Inc., 1989. Pg. 308. Isbn 0-8487-0765-6. Electronic format by Cathy Harned.
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