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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red cabbage medium
  • 2 Tbsp olive oil
  • 1 red onion
  • 4 Tbsp red wine vinegar
  • 2-3 Tbsp soft brown sugar
  • 100 g fresh cranberries
  • 3 Tbsp cranberry sauce

Method
 

  1. Chop the onion.
  2. Heat the oil in a heavy-based pot and gently soften the onion. This should take about 8 minutes.
  3. Meanwhile, core and thinly slice the cabbage, then add to the onion.
  4. Add the vinegar and sugar, season with salt and pepper.
  5. Cook gently, under cover, on a low heat for 30-40 minutes until tender.
  6. When the cabbage is softened, stir in the cranberries and the cranberry sauce.
  7. Cook for another 5 minutes.
  8. Serve warm.