Braised red cabbage with cranberries
Braised red cabbage with chestnuts goes perfectly with roast turkey, duck or goose – so it’s an ideal side-dish for a Thanksgiving or Christmas menu. It can be made in advance – just reheat it 15 minutes before serving, adding the cranberries and cranberry sauce to it at the that point.
Ingredients
Method
- Chop the onion.
- Heat the oil in a heavy-based pot and gently soften the onion. This should take about 8 minutes.
- Meanwhile, core and thinly slice the cabbage, then add to the onion.
- Add the vinegar and sugar, season with salt and pepper.
- Cook gently, under cover, on a low heat for 30-40 minutes until tender.
- When the cabbage is softened, stir in the cranberries and the cranberry sauce.
- Cook for another 5 minutes.
- Serve warm.