Sautéed Red Cabbage with Cranberry and Orange

Place the shredded red cabbage in a large bowl and sprinkle with 1/4 tsp of salt. Use your hands to massage the salt into the cabbage for a minute, then cover and let it sit at room temperature for at least 1 hour, or refrigerate overnight. This 'curing' process softens the fibers, allowing the cabbage to cook faster while retaining its crunch.

Melt the butter in a large frying pan or wok over high heat. Once the butter is sizzling, add the salted cabbage and stir-fry for about 5 minutes until it begins to wilt and soften.

Stir in the cranberry sauce, vinegar, orange zest, and orange juice. Continue cooking for another 5 minutes, stirring frequently, until the liquid reduces and the cabbage is beautifully coated in a glossy, sticky glaze.

Serve immediately while hot, or allow to cool completely if preparing in advance. This dish can be stored in the refrigerator for up to two days and reheated in a pan or microwave until piping hot.