1 medium red cabbage, quartered, cored and thinly sliced
200ml vegetable stock
3 tbsp balsamic vinegar
100g brown sugar
200g fresh or frozen cranberries
This tastes really festive and includes
fresh cranberries so you won’t need to
make a separate cranberry sauce.
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.