Serves: 6

Ingredients:

• 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

Method:

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 Stuffing, Clementine 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.