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RED CABBAGE WITH CRANBERRIES

 

Roast Figs, Sugar Snow
by Diana Henry
There are many variations on the red cabbage and fruit theme, but I like the tartness that cranberries bring. This reheats amazingly.
Serves 8


Ingredients

• 2 tbsp butter
• 1 medium red onion, chopped
• 1 medium red cabbage
• 1 tart eating apple, peeled, cored, and roughly chopped
• 3 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1 oz (30g) dried cranberries and
• 3 oz (75g) fresh cranberries
• salt and pepper


Directions

1. Melt the butter in a heavy-bottomed casserole dish and saute the onion until soft but not colored.

2. Quarter the cabbage, remove the hard central core and discard, and slice the rest finely. Put it in the pot with the onion and all the remaining ingredients. Stir, cover, and cook over a low heat for about half an hour, stirring from time to time. Check the seasoning before serving.
 

 

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