Red Cabbage Braised with Cranberries
A tangy-sweet braised red cabbage with apple and cranberries. Pairs perfectly with duck, pork, and other rich, hearty dishes.
- Time
- 40 min
- Serving
- 253 kcal
- Ingredients
- ≈ $1.23
- Protein
- 4 g
Ingredients
- 1 Red cabbagepack 1 kg ≈ $2.00 220 g
- 2 Frozen cranberriespack 300 g ≈ $3.00 35 g
- 3 Apples≈ $3.50 per kg 80 g
- 4 Onions≈ $1.60 per kg 45 g
- 5 Honey 10 g
- 6 Vinegar 9% 7 ml
- 7 Butterpack 180 g ≈ $1.58 10 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred the cabbage finely, slice the onion4 into half-rings, and grate the apple3 coarsely.
Melt the butter7, then sauté the onion4 for 3 minutes until soft.
Add the cabbage, apple3, cranberries, vinegar, honey, salt, and 80 ml of water.
Simmer covered for 25 minutes, stirring occasionally.
Remove the lid and cook another 5–7 minutes until the excess liquid evaporates and the cabbage is tender.
Tips
- Why it works
- Fry the onion until soft, otherwise it won't soften in 25 minutes and will stay tough. Shred the cabbage thinly, otherwise it won't turn tender even after stewing.
- Substitutions
- Use 40 g of frozen lingonberries instead of cranberries. Instead of the apple, grate 80 g of carrot, but add 5 g of sugar.
- Common mistakes
- If the cabbage is still crunchy, you didn't take the lid off at the end or stewed it over too low a heat. It will be dry and tough.
- Storing and reheating
- Keeps for 5 days in the fridge. Reheat in a pan for 3 minutes with 10 ml of water under a lid. Don't freeze.
- Serve with
- Serve with boiled potatoes or roast chicken for lunch or dinner. Add 5 g of sugar for kids.
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