Sautéed salted red cabbage with cranberries

Salt the red cabbage overnight to soften – this way, it will only need cooking for a fraction of the time. It still retains all the flavour and texture

Ingredients

• 1 small red cabbage, quartered, cored and shredded
• 25 g unsalted butter
• 2 tbsp cranberry sauce
• 1 tbsp vinegar of your choice
• 0.5 orange, zested and juiced

Steps

1. Tip the cabbage into a bowl and sprinkle over ¼ tsp salt. Scrunch the salt through the cabbage using your hands, then cover and set aside for at least 1 hr, or cover and chill overnight. The salt will start to ‘cure’ the cabbage, making it softer so it can be cooked for less time.
2. Heat the butter in a large frying pan or wok over a high heat until sizzling and stir-fry the cabbage for 5 mins until wilted. Stir in the rest of the ingredients and cook for another 5 mins until the cabbage is coated in a sticky glaze. Serve straightaway or leave to cool completely. Once cool, will keep covered and chilled for up to two days. Reheat in a pan or the microwave until piping hot.