Red Cabbage With Balsamic Vinegar & Cranberries
This warm and comforting red cabbage and cranberry side dish brings together the sweetness of caramelized onions, the tender crunch of cabbages, and the burst of tartness from cranberries. A perfect accompaniment to any festive feast, this dish is bursting with seasonal flavors and is sure to be a hit with your family and friends.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 8
Nutrition
- Calories: 139 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.1 milligram of sodium
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