Red Cabbage

Mother used to make red cabbage every year with Christmas dinner - it was a tradition and seemed to go so well with turkey but it also can go amazingly well with roast pork tenderloin. Here it is, as I recall it...

Ingredients

1 head of red cabbage
enough water to cover the cabbage in the pot
1 cup of cranberries (whole or in canned cranberry sauce)
1 tablespoon red wine vinegar
pinch salt and pepper

Thinly slice the cabbage so that the bits are long, fairly thin and stringy. Cover the cabbage in a pot of water to boil and add the other ingredients. Simmer until cooked well. The cranberries will give the finished dish more of a red than a blueish tinge. Mother liked that better!

This can also be used cold as a garnish for open faced sandwiches.