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
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1small red cabbage, quartered, cored and shredded
- 25g unsalted butter
- 2tbsp cranberry sauce
- 1tbsp vinegar of your choice
- ½orange, zested and juiced
Instructions
Step 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.Step 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.