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:

Method:

1)  Slice onions

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

4)  Once soft, add the cabbage and cinnamon

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

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

7)  Add whole cranberries, stir and replace lid

8)  Cook gently for a further 10 mins

9)  Transfer to a warm serving dish

Fee x