Heat butter in a skillet over medium heat. Add onions, shallots and garlic and saute until caramelized, about 5-10 minutes. Add shredded cabbage and saute until slightly wilted (3-5 minutes). Add vinegar to deglaze the pan, loosning any borwn bits on the bottom fo the pan with wooden spoon. Stir in the cranberry juice, sugar and cinnamon stick. Season with salt and peper to taste.
turn heat to high and bring to boil, stirring constantly to prevent burning. Reduce heat and simmer vigourously for about 15-25 minutes or until liquid is reduce by 3/4. Re-season if needed. Re-heat when needed
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 8|
|Calories from Fat: 54 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 47.8mg||2 %|
|Potassium 351.2mg||9 %|
|Total Carbohydrate 95.9g||28 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 93.5g|
|Protein 2.2g||3 %|
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Calories per serving: 425
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