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Ingredients
-
3/4
cup freshly squeezed Sunkist® Cara Cara Navel orange juice, zest reserved separately (about 2 oranges)
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1/3
cup Thai sweet chili sauce
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2
tablespoons red wine vinegar
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1
tablespoon cornstarch
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2
tablespoons olive oil
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6
cups thinly sliced red cabbage
-
1/4
teaspoon salt
Directions
- In a small bowl, whisk together freshly squeezed Sunkist® Cara Cara Navel orange juice, chili sauce, vinegar and cornstarch. Set aside.
- In a 3-quart Dutch oven or skillet, heat olive oil over medium-high heat.
- Add cabbage, cover and cook, stirring often, for about 5 – 6 minutes, or until cabbage is tender.
- Remove lid, whisk cornstarch mixture and drizzle into cabbage, stirring in well. Cook for about 2 minutes, until mixture is thickened and cabbage is well glazed.
- Stir in salt and reserved freshly grated zest.<br />
<br />
Variations:<br />
• Try adding in crushed pineapple or diced apples for a tasty variation.<br />
