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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

  • Prep: 30 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 139
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 20
  • Protein 3
  • Fat 5
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 139
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 20
  • Protein 3
  • Fat 5
  • Fibre 4
  • Salt 0.1

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

Tip

Double duty
This tastes really festive and includes fresh cranberries so you won’t need to make a separate cranberry sauce.

Method

  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.

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