Sweet And Sour Red Cabbage With Cranberries
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
62
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 small
Red Cabbage2 tbsps
Canola Oil1 tsp
Mace (ground)2 tbsps
Balsamic Vinegar40 g
Brown Sugar3 tbsps
Red Wine1 cup
Dried CranberryDirections:
1
Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves
2
Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed
3
Add the balsamic vinegar and the sugar and cook to evaporate it
4
Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through
5
Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through