Spiced red cabbage with cranberries
- Total Time
This colourful dish will complement any festive main course.
Low Fat Spread1 tablespoons
Onion(s)1 medium, red, finely chopped
Cabbage1 portion(s), medium, red, finely sliced
Morrisons Cider Vinegar4 tablespoons
Light Brown Sugar50 g, or dark
Star Anise2 individual
Cinnamon Stick1 stick(s)
Cranberries150 g, fresh or frozen
Morrisons Cranberry Jelly30 g, as purchased
- Put the low fat spread and onion in a large heavy based lidded pan, pop the lid on and cook the onion gently for 8–10 minutes until softened. Add the cabbage, vinegar, sugar, star anise and cinnamon, pop the lid back on and cook on the lowest heat for 30–40 minutes, stirring occasionally, until the cabbage is very soft.
- Stir the cranberries and cranberry jelly into the mix and cook for a further 5–10 minutes, covered, until the cranberries soften and burst. Cool then chill for up to 3 days. Reheat gently on the hob, with the lid on, for about 25 minutes until bubbling and hot through.