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Stir-fried Cabbage with Dried Cranberries & Balsamic
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Here's a recipe that steps outside the "everyday" and will please vegetarians and meat eaters alike! This can be served warm or cold and is excellent with grilled teriyaki chicken or tofu.
serves 4


3 cups or so of roughly cut up cabbage leaves
2 large garlic cloves, peeled and sliced
2 tablespoons dried cranberries
1 to 2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and plenty of black pepper

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Stir-fried Cabbage with Dried Cranberries & Balsamic
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat a wok or large frying pan with the oil over medium-low heat. Add garlic, and let it sauté until barely brown. Remove garlic and set aside. Raise heat to medium-high.
  2. Add cabbage to pan, with a little salt - which helps the cabbage soften a bit faster since it draws out moisture. Toss and stir fry until a bit limp but still crispy, about 4 to 5 minutes. Add cranberries and balsamic vinegar – use the full 2 tablespoons if you like it tangier.
  3. Add the reserved garlic. Season with a bit more salt and freshly ground black pepper.

Per serving: 49 calories, 4g fat, 4g carbohydrates, 1g protein, 12mg sodium, 2g fiber

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