Red cabbage with balsamic vinegar & cranberries

This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

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.

  • Yield: Serves 8
  • Cooking time: 40 Min
  • Rating: 4/5
  • Publisher:


  • 3 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 large onion Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , halved and thinly sliced
  • 1 tsp ground cloves
  • 1 medium red cabbage, quartered, cored and thinly sliced
  • 200ml vegetable stock
  • 3 tbsp balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
  • 100g brown sugar
  • 200g fresh or frozen cranberry CranberryA tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

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