A vibrant and flavorful vegan side dish, featuring tender red cabbage slow-cooked with tart cranberries, sweet apple juice, and warm spices, perfect for festive meals or any comforting dinner.

Servings: 8-10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Ingredients

• 1 small head (approx. 800-900 grams), sliced Red cabbage
• 1 large or 2 small (approx. 200 grams), peeled and sliced into thin half-moons Red onions
• 2 tablespoons Soft dark brown sugar
• 1.5 teaspoons Ground cinnamon
• 1/4 teaspoon Ground cloves
• 250 grams Fresh or frozen cranberries
• 100 grams Dried cranberries
• 2 teaspoons Maldon sea salt flakes
• 750 millilitres Apple juice
• 2 tablespoons Olive oil
• to taste Black pepper

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced red onions and sauté for 8-10 minutes until softened and translucent.
2. Add the sliced red cabbage to the pot. Stir well to combine with the onions and oil. Cook for another 5 minutes, stirring occasionally.
3. Stir in the soft dark brown sugar, ground cinnamon, ground cloves, 2 teaspoons of Maldon sea salt flakes, and a good pinch of black pepper. Mix thoroughly.
4. Add the fresh or frozen cranberries, dried cranberries, and apple juice to the pot. Bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover the pot, and let it braise for 1 hour 15 minutes to 1 hour 30 minutes, or until the cabbage is very tender. Stir occasionally to prevent sticking.
6. Remove the lid for the last 15-20 minutes of cooking to allow some liquid to reduce, if desired. Taste and adjust seasoning with more salt, sugar, or spices if needed.
7. Serve hot as a festive side dish.