The Organic Pantry

Adding lemon juice to red cabbage when cooking will help it keep its colour, preventing it from taking on a blue tinge.

Ingredients
1-1/2 cups coarsely shredded red cabbage
1-1/2 cups peeled, coarsely shredded cooked fresh or canned whole baby beets
1/3 cup fresh or canned whole berry cranberry sauce
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Instructions
Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat 1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. (Use a little liquid if necessary - the original recipe called for 2 Tbsp oil).
Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and cloves. Cook covered, until tender, about 10 minutes.