Sautéed salted red cabbage with cranberries

• small red cabbage↗1

  quartered, cored and shredded

• unsalted butter↗25g g
• cranberry sauce2 tbsp
• vinegar↗1 tbsp

  of your choice

• orange↗½

  zested and juiced

Step-by-step instructions

1. 1

   Tip the cabbage into a bowl and sprinkle over ¼ tsp salt. Scrunch the salt through the cabbage using your hands, then cover and set aside for at least 1 hr, or cover and chill overnight. The salt will start to ‘cure’ the cabbage, making it softer so it can be cooked for less time.

2. 2

   Heat the butter in a large frying pan or wok over a high heat until sizzling and stir-fry the cabbage for 5 mins until wilted. Stir in the rest of the ingredients and cook for another 5 mins until the cabbage is coated in a sticky glaze. Serve straightaway or leave to cool completely. Once cool, will keep covered and chilled for up to two days. Reheat in a pan or the microwave until piping hot.