2 t oil
1 onion, chopped
2 cloves garlic, minced
1 pound red cabbage, thinly sliced
1 C fresh cranberries
1 T red wine vinegar
2 t honey
1/2 C orange juice
1 bay leaf
1/4 t ground ginger
1/4 t ground cloves
Heat oil in a skillet and saute the onion until soft. Add the garlic and cabbage, cover, and cook until the cabbage is slightly wilted (about 10 minutes).
Add remaining ingredients, cover, and cook until almost all the liquid has evaporated and the cabbage is tender. If there is too much liquid after 15 minutes, remove the lid and cook on high until the liquid evaporates. Serves 4.