Braised Red Cabbage with Cranberries
Braised Red Cabbage with Cranberries, with measured ingredients and a clear cooking method. Serve with Bock for a relaxed ProjectBeer table.
side · Serves 6
Braised Red Cabbage with Cranberries
Bring braised red cabbage with cranberries to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Bock when the food is ready.
Ingredients
Serves 6
800 g red cabbage, shredded
1 red onion, sliced
80 g dried cranberries
3 tbsp cider vinegar (check the label is gluten-free)
2 tbsp brown sugar
200 ml apple juice
25 g butter
1/2 tsp cinnamon
Instructions
Melt butter in a large lidded pan and soften onion for 8 minutes.
Add cabbage, cranberries, vinegar, sugar, juice and cinnamon and toss well.
Cover and cook on low for 50–60 minutes, stirring every 15 minutes. Add water if starting to catch.
Uncover for final 10 minutes to reduce liquid. Serve hot or cool and refrigerate promptly for up to 2 days.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Bock. Rich bready malt and caramel notes complement baked fruit and warm spice, with enough body to match a buttery cake. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.