December 14, 2021
Red Cabbage, Chestnuts & Cranberries
I served this dish alongside my attempt at toad in the hole. The toad in the hole still needs a little work on it, I haven’t quite mastered Yorkshire pudding yet, but the red cabbage was delicious. The combination of ingredients was inspired from a couple of different recipes which I merged together. Its a really festive vegetable dish that could be served alongside any type of meat and potatoes. I particularly think it would suit mashed potato and roast turkey or pork.

Keyword | Cabbage, Chestnuts, Cinammon, Clove, Cranberries, Red Cabbage |
Prep Time | 10 minutes |
Cook Time | 40 minutes |
Servings |
people
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Ingredients
- 1 tsp rapeseed or olive oil
- 1 onion
- 1 cinnamon stick
- 1 tsp cloves
- 1/2 red cabbage
- 200 ml vegetable stock
- 2 tbsp balsamic vinegar
- approx 90 g cooked chestnuts I use merchant gourmet
- approx 100 g fresh or frozen cranberries
Ingredients
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Instructions
To Prepare:
- Peel and thinly slice the onion.
- Shred the red cabbage in to thin strips.
- Add the red cabbage and onion to a large frying pan with the rapeseed or olive oil.
To Cook:
- Heat the frying pan over a medium heat and fry the contents for 5 minutes.
- Add the cinnamon stick and cloves to the pan in a way that is easy to remove at the end. I have a spoon from Joseph Joseph that I can put them in. It acts like a little basket and seals shut.
- Keep frying for 5 more minutes.
- Make up the vegetable stock.
- Lower the heat down on the pan and pour in the stock.
- Add in the balsamic vinegar and leave to gently simmer for another 10 minutes.
- Meanwhile, break up the chestnuts in to small pieces and weigh out the cranberries.
- After 10 minutes, add both the chestnuts and cranberries to the pan and stir well. Leave to continue simmering for a further 10 minutes.
- Before serving, remember to remove the cinnamon stick and cloves.
- Serve as an accompaniment to roasted meat, sausages, lentils or potatoes. Enjoy.
Filed Under: Recipes