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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

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    Red Cabbage with Balsamic Vinegar and Cranberries

    This tasty side dish can be served over the Festive Season.  This can be kept in the fridge for a few days. It can also be frozen ready to use at Christmas

    Recipe:

    Ingredients

    Measure

    Cranberries

    300g

    Red Onion

    2 large

    Red Cabbage

    1

    Olive Oil

    3 tbsp

    Cinnamon

    1 tsp

    Vegetable Stock

    300ml

    Balsamic Vinegar

    3 tbsp

    Brown Sugar

    100g

     

    Method:

    1)  Slice onions

    457940826069076.SDxTIGiflq8bBkcgJicm_height640.png

    2)  Cut the cabbage into quarters and cut out the core.  Finely shred the cabbage

    3)  Heat the olive oil in a large pan, add the onions and cook until soft and caramelised.  Stir frequently to avoid sticking

    457940826069077.CSLTIbOhwx4SfvZJlS6a_height640.png

    4)  Once soft, add the cabbage and cinnamon

    5)  Once the cabbage has wilted, add the stock, balsamic vinegar and brown sugar

    457940826069081.2X2XY9WiRnK3OTzAJilv_height640.png

    6)  Mix well, cover with lid and cook gently for 10 mins

    457940826069082.LBEpBrHKCPMWD1C9quZG_height640.png

    7)  Add whole cranberries, stir and replace lid

    457940826069083.h3faW47mEaBJ6mcG07vv_height640.png

    8)  Cook gently for a further 10 mins

    457940826069084.Ik8o7wSBCUXqwUsEY5qA_height640.png

    9)  Transfer to a warm serving dish

    457940826069086.wcx5oCHwOO4poiHOh4Pr_height640.png

    Download Recipe

    Fee x

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    Written by Foodie Fee

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