Braised Red Cabbage with Balsamic Vinegar and Cranberries

Braised red cabbage is a classic comfort dish, a staple on Sunday roasts in the UK and a festive favourite across Europe. Its rich, sweet-and-sour flavour makes it the perfect accompaniment to hearty meats and roasts. In Italy, braised cabbage, or cavolo cappuccio stufato, is a beloved tradition, often prepared with a simple mix of olive oil, garlic, and a splash of wine. Both traditions celebrate the humble cabbage, transforming it into a tender, flavourful side dish.

What truly elevates this recipe, however, is the addition of balsamic vinegar. The deep, complex sweetness and tangy acidity of a good balsamic vinegar cuts through the earthy richness of the cabbage, creating a harmonious balance that a simple red wine vinegar can’t quite achieve. The balsamic not only adds a new layer of flavour but also gives the dish a beautiful glossy finish.

This recipe combines the best of both traditions, using the braising technique to create a beautifully tender cabbage while introducing the distinctively Italian touch of balsamic vinegar. The cranberries add a burst of fruity sweetness that complements the vinegar's tang, making this dish a standout addition to any meal.

Recipe: Red Cabbage with Balsamic Vinegar and Cranberries

Ingredients:

• 1 tbsp olive oil

• 1 onion, thinly sliced

• 1 head of red cabbage (about 1kg), finely shredded

• 2 cooking apples, peeled, cored, and grated

• 100g dried cranberries

• 100ml red wine

• 100ml vegetable stock

• 4 tbsp balsamic vinegar

• 2 tbsp brown sugar

• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook gently for about 5-7 minutes until soft and translucent.

2. Add the shredded red cabbage and grated apple to the pot. Stir well to combine with the onion.

3. Pour in the red wine and vegetable stock. Add the dried cranberries, balsamic vinegar, and brown sugar. Season with a pinch of salt and a generous grind of black pepper.

4. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it braise for at least 1-1.5 hours, or until the cabbage is very tender. Stir occasionally to prevent sticking.

5. Once the cabbage is tender and the liquid has reduced to a rich, syrupy sauce, it’s ready to serve. Taste and adjust the seasoning if needed. The dish can be made ahead of time and reheated, as the flavours develop even further overnight.

Enjoy this exquisite side dish, a perfect blend of British and Italian culinary heritage, where the magic of balsamic vinegar truly shines.