Add 1 tbsp of olive oil to a saute pan or shallow pot, heat on medium. Chop the head of the cabbage into quarters and then slice one of the quarters into patties. Add the pieces of cabbage to the pan or pot. When you stir it, it will break up naturally.

Cut the onion into thick slices. Add the slices of onion to the pot or pan, and stir in with the cabbage.

Drain the jar of roasted red peppers. Once the onion slices start to sweat, stir in the roasted red peppers.

• We used one 16 fl oz jar of Mezzetta Family Co. Mild Roasted Red Bell Pepper Strips California Fresh Pack (Non GMO Verified. Gluten Free. Kosher).

After 2 to 3 minutes, add the cranberries and almonds, and stir all ingredients together. We tried some bites with unsalted dry roasted peanuts instead of the almonds, which tastes really great as well.

• We used Ocean Spray Craisins Dried Cranberries (Sweetened Dried Cranberries)  (50% Less Sugar than the Original Craisins Dried Cranberries. No Artificial Flavors or Preservatives. Excellent Source of Fiber. Gluten-Free. Peanut-Free). We also used Mariani Nut Company Sliced Almonds (No Preservatives).

• We topped ours with McCormick Perfect Pinch Salad Supreme Seasoning (Gluten Free) and McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns, which provided extra pops of flavor.