Sweet and Sour Red Cabbage with Cranberries

1. 1

   Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves.

2. 2

   Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed.

3. 3

   Add the balsamic vinegar and the sugar and cook to evaporate it.

4. 4

   Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through.

5. 5

   Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.

* Per serving · 4 servings · Values may vary.

No additional tips available.