Red Cabbage With Balsamic Vinegar & Cranberries

This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  139

• Protein

  3g

• Carbs

  22g

• Fat

  5g

• Saturates

  1g

• Fibre

  4g

• Sugar

  20g

• Salt

  0.1g

Ingredients

• 3 tbsp olive oil
• 2 large onions, halved and thinly sliced
• 1 tsp ground cloves
• 1 medium red cabbage, quartered, cored and thinly sliced
• 200ml vegetable stock
• 3 tbsp balsamic vinegar
• 100g brown sugar
• 200g fresh or frozen cranberries

Directions

1. Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
2. Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
3. Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

Categories: All Christmas