Red Cabbage with Cranberries

Ingredients

• 0.5 cabbage (approx. 800 g)
• 1 onion
• 2 tbsp Vegetable oil
• 200 ml red wine
• 1 bay leaf
• 0.5 cinnamon stick
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp cranberries (jar)
• Salt
• pepper (ground)
• 1 sprig thyme

Instructions

1. 1.

   Trim the core from the cabbage and cut the leaves into fine strips or shred them. Peel and finely dice the onion.

2. 2.

   Heat the oil in a hot pot and sauté the onions until translucent. Add the cabbage, stir briefly, then deglaze with wine. Add the bay leaf and cinnamon stick, cover, and simmer gently over low heat for about 10 minutes. Remove the lid. Finish with vinegar, honey, and cranberries; season with salt and pepper, and let it cook gently for another ~20 minutes, stirring occasionally and adding a bit of water if needed.

3. 3.

   During the last ~5 minutes add thyme, taste, and serve. Optionally remove cinnamon stick and bay leaf from the cabbage before serving.