Slow-cooked red cabbage with cranberries recipe
For a delicious Christmas side dish recipe that's easy to make but full of flavour, try this wonderful red cabbage and cranberry dish. It's flavoured with red wine vinegar and freshy cranberries for a fruity festive treat.
See method- Serves 6
- 1 hour to cook
- 116 calories / serving
Ingredients
- 1tbsp olive oil
- 25g butter
- 1 onion, finely chopped
- 1 red cabbage, about 625g (1 and 1/2lb), thinly sliced
- 4tbsp red wine vinegar
- 3tbsp soft brown sugar
- 100g (3 1/2oz) fresh cranberries
- 2-3tbsp cranberry sauce
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Shop ingredientsEach serving contains
- Energy
- 490kJ 116.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 15.7gProtein 1.6gFibre 3.2g
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- Heat the oil and butter together in a large saucepan. Add the onion and cook for 7 minutes until softened. Stir in the cabbage and cook for a couple of minutes, then pour over the vinegar and sugar and season well. Cover, turn the heat to low and cook for 30-40 minutes until softened and most of the liquid has boiled away (at this point, you can freeze for up to 1 month).
- Stir in the cranberries and cranberry sauce and cook for another 5 minutes until the fruit has plumped and the cabbage is glossy.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
