;
Red cabbage with balsamic vinegar & cranberries

Red cabbage with balsamic vinegar & cranberries

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 30 mins Cook: 40 mins

Easy

Serves 8
This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal139
  • fat5g
  • saturates1g
  • carbs22g
  • sugars20g
  • fibre4g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground cloves
  • 1 medium red cabbage, quartered, cored and thinly sliced
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 200ml vegetable stock
  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100g brown sugar
  • 200g fresh or frozen cranberry
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

Method

  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.

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

  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.

  • Recipe Tip

    Double duty

    This tastes really festive and includes fresh cranberries so you won’t need to make a separate cranberry sauce.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lizleicester
18th Jan, 2014
Used up the last of my fresh cranberries from Christmas (they've been happily sitting in the fridge for weeks!). The red cabbage was transformed, even though I didn't put the sugar in.
howzy64's picture
howzy64
15th Feb, 2013
4.05
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!
Mary Miller's picture
Mary Miller
5th Jan, 2013
5.05
Absolutely wonderful, easy to make and freezes well too. Like others I used whole cloves instaed of ground cloves and flavour was great.
christmasbinns
3rd Jan, 2013
By Jove this is lovely. Had it Xmas day with leftovers to freeze. Ace
neezy1911
27th Dec, 2012
1.05
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
sugar1
4th Nov, 2012
4.05
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.
haslop
25th Sep, 2012
2.05
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.
kasiakoczwara's picture
kasiakoczwara
28th Apr, 2012
5.05
used dried cranberries as well, soaked in hot water - love it! oh, and it freezes really well, so can make in advance.
vazonbelle
10th Mar, 2012
This is lovely way to have red cabbage, not keen on the cloves so didn't put in, but still wonderful.
sazbaz7
10th Jan, 2012
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
veritydixon
28th Dec, 2013
I suggest that you add all 100g of sugar suggested in this recipe. I thought it seemed too much, and added about 1/3rd less. I was wrong, and my cabbage was slightly sour (in the vinegar sense of sweet and sour). I would do this again, as red cabbage brightens up the plate with a roast dinner. I used frozen (defrosted) cranberries, and used the rest to make my own cranberry sauce. Hope this helps.
Want to receive regular food and recipe inspiration?