Red cabbage with balsamic vinegar & cranberries
By Good Food
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
- Serves 8
Nutrition per serving
- kcal 139
- fat 5g
- saturates 1g
- carbs 22g
- sugars 20g
- fibre 4g
- protein 3g
- salt 0.1g
- 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
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.