Red cabbage with oranges, cranberries, and walnuts

The sweetness of oranges and dried cranberries makes this winter vegetable side ideal for duck breast, magret. It will also go nicely with pork chops or turkey escalopes.

This vegetable dish is at its best in winter when the oranges from Southern Europe are in season.

2 servings

About ¼ of a red cabbage head

1 orange

2 tbsp. dried cranberries

A small handful of walnuts

2 tbsp. olive oil

Freshly ground black pepper

Fresh herbs to decorate

Warm the olive oil over medium-low heat in a heavy cocotte, cast iron casserole. Finely slice the red cabbage and sauté covered in the casserole for about 20- 30 minutes together with the cranberries.

Peel the orange and cut into smallish chunks. Add to the casserole. Coarsely crush the walnuts and add to the casserole. Grind over some black pepper. Cover and continue cooking for about 5 minutes.

Serve with duck breast or other meat and decorate with some fresh herbs.