Red Cabbage & Cranberries

• 2 tablespoons corn oil
• 1 onion, thinly sliced
• 1 12 lbs red cabbage, cored and thinly shredded
• 14 teaspoon ground cloves
• 12 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg, rounded
• 1 12 cups cranberries, picked over and rinsed
• 1 teaspoon fresh ground black pepper
• 1 lemon, juice and zest of, grated
• 1 teaspoon red wine vinegar
• 1 tablespoon pure honey, rounded
• 1 teaspoon salt

1. In a large, heavy-bottomed nonreactive skillet over medium heat, heat the corn oil and saute the onion until translucent.
2. Add the cabbage and toss with a wooden spoon to combine.
3. Add the cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey, and salt.
4. Toss again to combine.
5. Cook until the cabbage wilts and the cranberries pop, about 15 minutes.
6. Taste for salt and add as desired.
7. Serve warm or at room temperature.

corn oil, onion, red cabbage, ground cloves, ground cinnamon, nutmeg, cranberries, fresh ground black pepper, lemon, red wine vinegar, honey, salt

Taken from www.food.com/recipe/red-cabbage-cranberries-189834 (may not work)