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.
Serves 4-6. See questions Lindsey has answered on this recipe at the end of the 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. It can also be frozen fo rup to 3 months.