Sunday, 23 December 2012
Red Cabbage with Balsamic and Cranberries
This is one of the side dishes I am planning on having with our Christmas dinner this year. We don't really eat turkey, so we are having a gammon instead and probably a roast chicken. I think this dish will go lovely with those meats. I have a few other dishes too, but this is one I can prepare beforehand, and the flavours will develop in the fridge. I will prepare some more side dishes tomorrow (Christmas Eve) so that leaves the bare minimum for the actual day.This recipe is perfect for freezing too.
3 tbsp olive oil
2 large onions , halved and thinly sliced
2 whole 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
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.