Braised Red Cranberry Cabbage

The brilliant colour and festive flavour of this dish is perfect for the Christmas table. It can even be made 2 - 3 days ahead of the big day and gently reheated when needed. Simply add all the ingredients to the pan and let it simmer gently, filling your kitchen with the beautiful aroma of spices.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

red cabbage 1 (sliced)
red onion 2 (sliced)
cinnamon stick to garnish
butter 75 g
vegetable stock cube 1 (crumbled)
brown sugar 15 g
cider vinegar 3 tbsp
dried cranberries 75 g
cloves 4

Method

Quarter the red cabbage and remove the white core, then thinly slice the red part of the cabbage. Thinly slice the red onion. Break a couple of cinnamon sticks in half.
Melt the butter in a medium casserole or saucepan. Gently fry the red onion for about 5 minutes.
Make up the vegetable stock cube with 200ml boiling water.
Add in the vegetable stock, cabbage, sugar, cider vinegar, dried cranberries, cinnamon sticks and cloves.
Cover the pan and cook over a low-medium heat for around 50 minutes - 1 hour, or until the cabbage is tender and all the liquid has evaporated, stirring occasionally. After this time, if the cabbage is cooked but there is too much liquid left, remove the lid and increase the heat slightly then continue to cook until it’s almost evaporated.
Plate up alongside your favourite mains and enjoy!

More recipes like this...

Braised Red Cranberry Cabbage

Start your shop...

Ingredients

Method

More recipes like this...

Finnebrogue Guinness Bacon Upside Down Tart

Winter Warmer Grain & Veg Traybake

Steak & Ginger Sweet Potato Mash