Cranberry Braised Red Cabbage

© Chef Michael Smith 2015

You can enjoy the bright red flavours and intense nutritional density of these two harvest ingredients brought together in one distinctive dish. In this recipe they serve both as a delicious side dish and a tasty condiment. Red Cabbage has an amazing ability to absorb other flavours while retaining its texture. Cranberry and the traditional flavours of cranberry sauce make this the perfect side dish for holiday turkey or everyday chicken or pork!

 Serves 4 to 6

1 head of red cabbage, halved, core discarded and thinly sliced
1 large red onion, thinly sliced
A 14-ounce can (400 mL) of cranberry sauce or jelly
1/2 cup (125 mL) of red wine or cider vinegar
1/2 cup (125 mL) of water
1 teaspoon (5 mL) of Sriracha or your favourite hot sauce
1 teaspoon (5 mL) of salt
1/2 teaspoon (2 mL) of ground cinnamon
1/4 teaspoon (1 mL) of ground allspice or star anise
A 12-ounce bag (340 g) of fresh cranberries

Pile everything into a large pot and bring to a full furious boil. Reduce to a simmer, cover the works tightly and cook, stirring occasionally, until the cabbage is tender and absorbs the aromatic flavours of the cranberry and spices, 45 minutes or so. Add the whole cranberries and simmer just long enough to heat them through but no so long that they dissolve into mush. You’ll know they’re ready when they soften and burst, 3 or 4 minutes.