- 1 medium red cabbage, quartered, cored and thinly sliced
- 3 tbsp Bistro Blends Heirloom Balsamic
- 200g fresh or frozen cranberries
- 2 large onions, halved and thinly sliced
- 1 tsp ground cloves
- 200ml vegetable stock
- 100g brown sugar
This tastes really festive and includes fresh cranberries so you won’t need to make a separate cranberry sauce.