Cabbage with Cranberries and Pecans perfect for Thanksgiving

Your Thanksgiving meal doesn’t have to be the traditional turkey, stuffing, and cornbread dinner. There are plenty of other options you can choose from, like this Cabbage with Cranberries and Pecans that make a great side dish.

How did I come up with this idea?

Sweet and sour cabbage was a popular part of a meal in our family while growing up and it was usually flavored with sugar, vinegar, cumin, and salt. I have recreated this recipe to a healthier version and used cranberries instead of vinegar for the sour flavor, Allulose sweetener instead of regular sugar, and added pecans for extra crunch and nutritional value.

Sweet and sour cabbage goes great with baked meat. For a lectin-free/gluten-free Thanksgiving, it pairs well with baked duck and Fonio gluten-free ancient west African grain.

Cabbage with Cranberries and Pecans

Ingredients

1 small head of white cabbage
1 small yellow onion
1 Tbsp lard or oil
1 Tbsp sweetener (Allulose or Monkfruit)
1 Tbsp ground cumin
Salt to taste
1 cup fresh or frozen cranberries
1 cup pecan halves

Directions

Cut or grate the cabbage into thin strips.
Heat the lard or oil, add diced onion and sauté until transparent, then add the cabbage.
Season with sweetener, salt, cumin, and mix.
Cover and stew until the cabbage is soft, stirring occasionally (about 20-30 minutes).
Shortly before the cabbage is done, add the cranberries and pecans, mix and let cook until the cranberries start to pop.
Turn the heat off, taste, and if desired add more sweetener.
Serve with your favorite dish.