Return to listing

Spiced Sauteed Red Cabbage with Cranberries

I have always adored red cabbage cooked long and slow, but it's also extremely good cooked fast so that it retains some bite and crunchiness. Using cranberries rather than the usual apples gives this dish a jewel-like appearance and their sharp flavour gives an edge to the spiciness.

 
 

Method

First of all you need to shred the cabbage quite finely into 1/4 inch (5 mm) shreds, discarding any tough stalky bits. Now heat the oil in the pan over a medium heat, stir in the onion, cook it for 2-3 minutes, then add the garlic and continue to cook for another 2-3 minutes. Then turn the heat up to its highest setting and add the cabbage. Using a wooden spoon, keep the cabbage constantly on the move so it comes into contact with the hot pan on all sides.

After about 3-4 minutes of cooking, still stirring, sprinkle in the spices, a seasoning of salt and pepper, followed by the cranberries. Then turn the heat down and let it go on cooking for a further 5-10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender, then when it's ready turn the heat up again, sprinkle in the sugar and vinegar, give it all a few more good stirs andd then it's ready to serve.

NOTE: If you're careful not to overcook in the beginning, you can prepare this in advance and just quickly heat it up for serving.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Jacqueline
26 Nov 2014 18:21
Coffee Break fresh frozen
26 Nov 2014 16:49
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Saffron
26 Nov 2014 18:53
Books Video
21 Oct 2014 19:59
Equipment fan assisted oven and cakes
26 Nov 2014 11:03
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com