Red Cabbage with cranberries and balsamic vinegar
- 1 medium red cabbage
- 1 large onion
- 200 g fresh cranberries
- 3 tbsp olive oil
- 200 ml vegetable stock
- 3 tbsp balsamic vinegar
- 100 g brown sugar
Peel and slice the onion. Finely slice the cabbage, removing outer leaves and core.
Put the oil into a large pan and add the onion. Cook, stirring occasionally until it begins to caramelise.
Add the cabbage, and continue to cook,, stirring frequently, until the cabbage softens.
Add the stock, balsamic and sugar, give a good stir and then cover pan and cook for 10 minutes on a low heat.
Add the cranberries and cook for a further 10-15 minutes.
This dish can be prepared in advance and reheated.