Red cabbage with balsamic vinegar & cranberries

Name: Red cabbage with balsamic vinegar & cranberries
Prep time: 30 min
Cook time: 40 min
Total time: 1 min
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 cranberry

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Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 1 hours, 10 minutes

Servings: 8

Cost: $4.34 /serving

Author : Good Food team

josh eagleton borscht

Red cabbage with balsamic vinegar & cranberries

Ingredients

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3 tbsp olive oil2 large onions, halved and thinly sliced1 tsp ground cloves1 medium red cabbage, quartered, cored and thinly sliced200 milliliters vegetable stock3 tbsp balsamic vinegar100 grams brown sugar200 grams fresh or frozen cranberry

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Instructions

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Step 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.

Step 2

Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.

Step 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.