Red Cabbage with Cranberries

Cuisine: British
Effort: Low
Quick: Less than 1 hour
Vegetarian: Yes
Festive: Yes

Serves: 6


  • ½ tbsp veg oil
  • 25g butter
  • 1 onion, sliced
  • 1 tsp garlic purée
  • 1 medium red cabbage (500g), sliced.
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 150g fresh/frozen cranberries
  • 25g soft dark brown sugar
  • ½ tbsp white wine vinegar
  • 1 tbsp port


  1. In sauté pan; Soften onion in oil and butter over medium heat. 10 mins.
  2. Stir in garlic. 2 mins.
  3. Turn heat to high. Stir in cabbage. Keep stirring 3-4 mins.
  4. Add spices, salt, pepper, and cranberries.
  5. Turn heat to medium. Cook for 8-10 mins until cabbage is tender, stirring occasionally.
  6. Turn heat to high. Stir in sugar, vinegar and port to mix through. 1 min.
  7. Serve hot or cold with Sage and Onion StuffingClementine Carrots and Sprouts with Bacon and Chestnuts.

Alternatively: Swap cranberries for diced Bramley apple x2.

Tip: Cook until just tender. Do not overcook. Can be stored in airtight container in fridge and reheated to serve upto 3 days later.