Red cabbage with balsamic vinegar & cranberries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 3 tbsp olive oil
- 2 large onionshalved and thinly sliced
- 1 tsp ground cloves
- 1 medium red cabbagequartered, cored and thinly sliced
- 200ml vegetable stock
- 3 tbsp balsamic vinegar
- 100g brown sugar
- 200g fresh or frozen cranberry
Nutrition: per serving
- kcal139
- fat5g
- saturates1g
- carbs22g
- sugars20g
- fibre4g
- protein3g
- salt0.1glow
Method
step 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.
step 2
Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
step 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.
