The Organic Pantry

800g red cabbage
60g butter
2 tbsp balsamic vinegar
40g brown sugar
3 tbsp red wine
2 bay leaves
50g cranberries
salt and black pepper
1. Quarter, remove the hard core, then finely slice the cabbage; melt the butter in a large saucepan, cook the cabbage gently with the seasoning until it gives off a nutty aroma and is glossy and relaxed.
2. Add the balsamic vinegar and sugar; cook to evaporate it.
3. Add the red wine and bay leaves; cover; simmer gently for 15–20 mins, stirring occasionally.
4. Add the cranberries; cover and cook for another 10 mins.

< Prev		Next >