Red Cabbage, Chestnuts & Cranberries
rapeseed or olive oil
I use merchant gourmet
fresh or frozen cranberries
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.
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.