About
This sweet and sticky red cabbage is braised until soft and caramelized with tart dried cranberries and salty bacon.
This is a great side dish for the holidays or perfect with Sunday Lunch.
Ingredients
- 4 slice – 6" long bacon
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1 cup vegetable broth, bouillon or consomme
- 1 tablespoon reduced sugar craisin dried cranberries by ocean spray
- ½ medium – 2 1/2" diameter red onion
- ½ medium – head – approx 5" diameter red cabbage
Instructions
- Thinly slice the cabbage and onion and roughly dice the bacon. Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the diced bacon and cook until browned all over.
- Add the onion and sweat gently for a minute or two until soft and tender.
- Add the cabbage and the balsamic vinegar. Stir well and cook for a further minute.
- Add the stock and bring to a gentle boil. Reduce to a simmer, cover the pan and cook for 15 minutes, stirring often.
- Roughly chop the cranberries. Uncover the pan and add the cranberries, stirring them through the cabbage. Cook uncovered for a further 15 minutes or until all the liquid has evaporated and the cabbage is tender, stirring often.
Nutrition Facts
- Servings: 5
- Calories: 120.9kcal/505.9kJ (per serving)
- Fat: 7.8g (per serving)
- Carbs: 10.4g (per serving)
- Protein: 3.6g (per serving)
