Red cabbage with balsamic vinegar & cranberries

Latest comments and suggestions

• PoshPaws

  17 December 2011

  PoshPaws rated and commented on this recipe

  

  This wins my vote over Red Cabbage & Apple, any day! Simple to prepare and to make, yet completely scrummy either hot or cold with cold cuts & pickles. Delicious with Corned Beef Pie or Pork Pies, too. I may never make the apple version again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TRACEY

  21 December 2011

  TRACEY rated and commented on this recipe

  

  Absolutely loved this and had to give sister the recipe for Christmas day!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicki

  24 December 2011

  Vicki rated and commented on this recipe

  

  Made this last week for a dinner party and it tasted delicious. Am cooking again now ready for Christmas dinner and will eat cold on Boxing Day.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sam R

  30 December 2011

  Sam R rated and commented on this recipe

  

  Really nice recipe - have made it twice now. Found it slightly too 'clovey' first time, so used 2 whole cloves instead and it was just right - just have to try and find them to fish them out...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sazbaz7

  10 January 2012

  sazbaz7 rated and commented on this recipe

  

  Loved this as cabbage still has some bite to it . I only put 40g of sugar , more would have been much too sweet, especially as I used 100g of craisins soaked in hot water and drained. I couldn`t find fresh or frozen cranberries. I also upped the balsamic to 4 tbsp.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vazonbelle

  10 March 2012

  vazonbelle commented on this recipe

  This is lovely way to have red cabbage, not keen on the cloves so didn't put in, but still wonderful.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kasia

  28 April 2012

  kasia rated and commented on this recipe

  

  used dried cranberries as well, soaked in hot water - love it! oh, and it freezes really well, so can make in advance.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beagle

  25 September 2012

  Beagle rated and commented on this recipe

  

  I was disappointed with this recipe. Not used cloves in cooking before and I won't be again. For me the cloves taste was too strong and overpowered all the other lovely flavours (and I even used less than the recipe stated). Will be looking for another red cabbage recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sahara

  04 November 2012

  Sahara rated and commented on this recipe

  

  I left out the cloves and substituted redcurrants for the cranberries (I have bags of them in the freezer). They worked very well -a nice sharp contrast to the sugar.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• neezy

  27 December 2012

  neezy rated and commented on this recipe

  

  I agree with Beagle - cloves were much too strong and for me, and spoilt the flavour completely. Usually, Red cabbage is one of my favourite parts of the meal, but this time, I binned it. I've given it 1 star, just so that the rating is there, but frankly, it was zero stars for me. Sorry

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TracB

  03 January 2013

  TracB commented on this recipe

  By Jove this is lovely. Had it Xmas day with leftovers to freeze. Ace

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mare

  05 January 2013

  Mare rated and commented on this recipe

  

  Absolutely wonderful, easy to make and freezes well too. Like others I used whole cloves instaed of ground cloves and flavour was great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Howzy64

  15 February 2013

  Howzy64 rated and commented on this recipe

  

  I used frozen whole cranberries because I already had them. They are slightly sharp in flavour and I'll try raisins or sultanas next time. Also used 2 whole cloves whilst halving all other ingredients as I feared too much clove would spoil the flavour. Seemed about right. Will probably cook this and variations of this again. Great recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1827640/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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 cranberries

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian, Vegan

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 cranberries

PER SERVING

139 kcalories, protein 3g, carbohydrate 22g, fat 5 g, saturated fat 1g, fibre 4g, sugar 20g, salt 0.1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.