Easy to prepare, this is the perfect veggie accompaniment to your favorite meal. Balsamic Vinegar is the secret ingredient to make your red cabbage even more delicious. The perfect balance between zesty and sweet.
Stay one step ahead - red cabbage can be kept in the fridge for up to 4 days, or in the freezer for up to a month
1 medium red cabbage quartered cored and thinly sliced
3 tbsp olive oil
2 large onions thinly sliced
½ tsp ground cloves
200ml vegetable stock
3 tbsp Mazzetti Balsamic Vinegar of Modena
100g brown sugar
1 medium red cabbage quartered cored and thinly sliced
3 tbsp olive oil
2 large onions thinly sliced
½ tsp ground cloves
¾ cup vegetable stock
3 tbsp Mazzetti Balsamic Vinegar of Modena
3.5 oz brown sugar
Heat the oil in a large pan. Add the onions and fry, stirring occasionally, for 10 minutes until they start to caramelize. Stir in the cloves and add the cabbage. Continue to cook, stiring more frequently, until the cabbage starts to soften.
Pour in the stock, Balsamic Vinegar and sugar, and cover. Simmer for a further 45 minutes or until tender.
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