SPICED SAUTEED RED CABBAGE WITH CRANBERRIES

I have always adored red cabbage cooked long and slow, but it’s also extremely good cooked fast so that it retains some bite and crunchiness. Using cranberries rather than the usual apples gives this dish a jewel-like appearance and their sharp flavour gives an edge to the spiciness.

Serves 4-6

450g (1lb) red cabbage, cut into 4 sections and cored 1 dessertspoon groundnut oil 1 medium onion, chopped 1 large garlic clove, finely chopped 1/3 level teaspoon powdered cloves 1/3 rounded teaspoon powdered cinnamon 1/3 whole nutmeg, freshly grated Salt and freshly milled black pepper 110g (4oz) cranberries 1 heaped dessertspoon soft brown sugar 1½ tablespoons red wine vinegar You will also need a very large frying pan or, even better, a wok First you need to shred the cabbage quite finely into 5mm (¼in) shreds, discarding any tough stalky bits. Heat the oil in the pan over a medium heat, stir in the onion, cook it for 2-3 minutes, then add the garlic and cook for another 2-3 minutes. Then turn the heat up to its highest setting and add the cabbage.

Using a wooden spoon, keep the cabbage constantly on the move, so it comes into contact with the hot pan on all sides. After about 3-4 minutes of cooking, still stirring, sprinkle in the spices, a seasoning of salt and pepper followed by the cranberries.

Then turn the heat down and let it go on cooking for 5-10 minutes, stirring it once or twice during that time. Bite a piece to see if it’s tender, then when it’s ready turn the heat up again, sprinkle in the sugar and vinegar, give it all a few more good stirs and then it’s ready to serve.

NOTE: If you’re careful not to overcook it in the beginning, you can prepare this in advance and just quickly heat it up for serving.