Spiced Sauteed Red Cabbage with Cranberries

First of all you need to shred the cabbage quite finely into 1/4 inch (5 mm) shreds, discarding any tough stalky bits.

Now 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 continue to 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 a further 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 andd then it's ready to serve.

NOTE: If you're careful not to overcook in the beginning, you can prepare this in advance and just quickly heat it up for serving. It can also be frozen fo rup to 3 months.