On the first day of Quincemas, Quince House shares with you, Red Cabbage with Cranberries too!
Spiced red cabbage with cranberries
(Serves 10)
1tbsp olive oil
1 red onion, finely chopped
1 garlic clove, crushed
1 red cabbage, finely shredded
200g cranberries
5-6tbsp light muscovado sugar
½ tsp ground cinnamon
Grated rind and juice of 1 clementine
Salt and freshly ground black pepper
Heat the oil in a large pan, add the onion and cooked until softened. Add the garlic and cook for one minute further.
Add the remaining ingredients and cook until the juices begin to come out of the cabbage. Season well and cover the pan. Simmer, over a low heat, for 30-40 minutes until the cabbage is just tender. This can be done in the Simmering Oven of the Aga or a slow cooker but cooking time may be up to 1-1½ hours.
This dish can be cooked up to 2 days in advance. Cover and store in the fridge and then reheat in a covered pan over a gentle heat or in the Simmering Oven of the Aga.
Alternatively, cook and freeze for up to 2 months.
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