RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Red cabbage with balsamic vinegar & cranberries image

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

Provided by Good Food team

Time 1h10m

Number Of Ingredients 8

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 cranberry

Steps:

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.
Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
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.

Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium