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Braised Red Cabbage with Cranberries
Sweet-sour braised cabbage with cranberries and balsamic — ideal with roasts and game. Making the cabbage a full day ahead and reheating it lets the sweet and sour flavours properly mellow and deepen overnight.
Total time
80 min
Prep
10 min
Cook
70 min
Difficulty
easy
Cuisine
British
vegangluten-free
Ingredients
1kgred cabbage, finely shredded
200gfrozen or fresh cranberries
1large onion, sliced
3 tbspred wine vinegar
3 tbspbrown sugar
1cinnamon stick
3cloves
200mlred wine
2 tbspolive oil
saltto taste
Instructions
1
Fry onion in oil 5 minutes.
2
Add cabbage.
3
Add vinegar, sugar, wine, cinnamon and cloves.
4
Cover and braise on very low heat 1 hour, stirring occasionally.
5
Add cranberries in last 15 minutes.
6
Remove cinnamon and cloves.
7
Season.
8
Best made a day ahead.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
273
Protein
4.8g
Fat
9.3g
Carbs
42.5g
Fiber
11.5g
Sodium
116mg
Reviews
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