2 (8 ounce) packages cream cheese
7 (1 ounce) squares fresh, ripe, fresh medium cabbage
1 cup heavy whipping cream
1 egg
1 teaspoon onion powder
1 tablespoon vinegar
1 cup vodka
1 (11 ounce) can crushed pineapple with juice
1 (8 ounce) can or bottle cranberry juice
1 cup crushed pineapple with juice
1 cup frozen mixed berries
1 cup chopped pecans
Melt cream cheese in a small saucepan over medium heat. Cook until cream cheese is melted. Stir in cabbage and cook for 1 minute. Transfer to a large stockpot. Put green onions in pot and pour cranberry sauce over. Cover and simmer on medium low for about 1 hour. Stir into cream cheese. Add pineapple juice and cranberry sauce. Pour sliced pecans over both sides.
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