Sweet & Sour Red Cabbage

Directions

1. In a small bowl, whisk together freshly squeezed Sunkist^® Cara Cara Navel orange juice, chili sauce, vinegar and cornstarch. Set aside.
2. In a 3-quart Dutch oven or skillet, heat olive oil over medium-high heat.
3. Add cabbage, cover and cook, stirring often, for about 5 – 6 minutes, or until cabbage is tender.
4. 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.
5. Stir in salt and reserved freshly grated zest.
   
   Variations:
   • Try adding in crushed pineapple or diced apples for a tasty variation.