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Ingredients

Method

  • STEP 1

    Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.

  • STEP 2

    Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.

  • STEP 3

    Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

RECIPE TIPS
DOUBLE DUTY

This tastes really festive and includes

fresh cranberries so you won’t need to

make a separate cranberry sauce.

Recipe from Good Food magazine, January 2012

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A star rating of 4.2 out of 5.15 ratings
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