Red Cabbage with Cranberries (Plant-Based Recipe)

Cabbage. Red cabbage, of course. I always try to look for a small to medium-sized head; one that feels heavy for its size. Bonus points if the leaves are tightly packed (an indication of freshness). See Tip 1👇🏼

Fresh cranberries. For tartness—and a beautiful colour. Let’s not forget the extra nutrition they bring to the table! Fresh, plump berries work best. Frozen can be used, too, but you have to thaw them first. See Tip 2👇🏼

Apple (chopped small). Cuts through the tangy flavour of berries to create a lovely balance. I like Gala for their sweet taste, but the choice depends on the contrast you want to create. Granny Smith, for example, is great for a sweet + tart combo. See Tip 3👇🏼

Red onion. Other varieties also taste good, but I prefer red onion because it goes so well with the colour of cabbage and cranberries ❤️ See Tip 4👇🏼

Maple syrup. Enhances the fruitiness without making the dish too sweet. Organic is best.

Cinnamon stick. My favourite spice. When simmered, it ties the fruity & savoury flavours so beautifully. If you don’t have a stick, powdered will do the job.

Bay leaves. For a subtle herbal flavour. I add it at the beginning and remove it before serving.

Red wine vinegar. An acidic ingredient to make sure the dish isn’t too sweet, too tart, or too savoury. It also helps deglaze the pan because we won’t use any oil. See Tip 5👇🏼

Orange juice. Squeeze it fresh or use bottled, but don’t skip it, or you’ll miss out on the bright flavours of the dish 😬