Red cabbage with balsamic vinegar & cranberries

• olive oil↗3 tbsp tbsp
• large onions↗2

  halved and thinly sliced

• ground cloves↗1 tsp tsp
• medium red cabbage↗1

  quartered, cored and thinly sliced

• vegetable stock↗200ml ml
• balsamic vinegar↗3 tbsp tbsp
• brown sugar↗100g g
• fresh or frozen cranberry200g g

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.

2. 2

   Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.

3. 3

   Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.