This is the kind of vegetable dish that gives veg a good name. Good-for-you red cabbage is rendered sweet from balsamic vinegar & brown sugar, and tart cranberries make it sweet & sour like. It’s a tasty side to cut the richness of most meats from pork to sausages, to roast duck or turkey.
Like most braised dishes it’s best made in advance, benefiting from an overnight stay (or two) in the fridge – always a bonus for the busy cook!
Be sure to cut the cabbage into thin shreds, for optimum cooking time.
‘Fog effect’ from the frozen berries hitting the heat of the pot…
Looking for a vegetable dish that says festive…?
This recipe from BBC Good Food makes a pretty addition to your table or holiday buffet…
…and can be served hot or at room temperature. Check out the health benefits here; it’ll convince you to add red cabbage to your repertoire, if you’re not already eating it.
- 3 TBSP olive oil (use canola if you prefer)
- 2 large onions, halved and thinly sliced
- 1 tsp ground cloves
- 1 medium red cabbage, quartered, cored and thinly sliced
- 200 ml vegetable stock
- 3 TBSP balsamic vinegar
- 100 grams brown sugar
- 200 grams fresh or frozen cranberries
- 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 caramelize.
- 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.
- Tip: if you're not a fan of cloves, use ground coriander.