Long-braised red cabbage’s sweetness is perfectly balanced by the almost razor sharp cranberries. And, if you let this stand a little before serving, they – most desirably – help to thicken the juices the cabbage gives off as it cooks. In fact, I make my red cabbage ahead of the time. This is because it’s easier to combine all of the flavors. You can reduce the cooking time of your cabbage if you follow my example. The cabbage will still cook when it is reheated. Even a small red cabbage seems to make enough to feed an army, but I can’t see the point of leaving half a red cabbage lingering in the fridge. If you’re feeding less than a crowd, just stash what you don’t need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights.
SERVES 8-10
1 small head of red cabbage, approximately 800g to 900g. Sliced
One large red onion, approximately 200g. Peeled and cut into thin half moons
2 Tbsp of soft brown sugar
1 tsp chopped cinnamon
¼ tsp ground cloves
150g dried cranberries
250g frozen or fresh cranberries
4 tsp sea salt flakes
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- Mix all ingredients in a heavy-based, large pan with lid. Give it a stir.
- Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½-2 hours, or until tender.