Red cabbage with balsamic vinegar & cranberries

Ready in 60 min
Serves 4 portions
Created By: Hamish Christall


  • 3 tbsp. olive oil
  • 2 large onions , halved and thinly sliced
  • 1 tsp. ground cloves
  • 1 medium red cabbage, quartered, cored and thinly sliced
  • 200ml vegetable stock
  • 4 tbsp. Gingras XO Apple Cider Vinegar
  • 100g brown sugar
  • 200g fresh or frozen cranberries


  1. Heat the oil in a large pan. Add the onions and fry, stirring occasionally, for about 10 min. until they start to caramelize.
  2. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently, until the cabbage starts to soften.
  3. Pour in the stock, add the vinegar and sugar, then cover and cook for 10 min.
  4. Stir in the cranberries and cook for 10 min. more.
  5. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight.
  6. Reheat before serving.