Probably not a combination you have thought of but it works well and is naturally a little sweet because of the pears and dried cranberries. I layered this dish starting with cabbage then onions then I sandwiched the pear slices and cranberries in the middle before adding another layer of onions and finishing with cabbage on the top. The addition of apple cider vinegar keeps the cabbage looking red and a little broth provides enough moisture for the mixture to braise in the oven either in a lidded dish or an ovenproof dish covered with aluminum foil. Goes well with pork.
Pre-heat oven to 350 degrees F
1 smallish red cabbage – sliced quite thinly
1 large onion – finely sliced and then the rings separated
2 tbsp. apple cider vinegar
1/2 cup of chicken/vegetable broth
2 pears – peeled, quartered and sliced
A good handful of dried cranberries
Place half the cabbage on the bottom of an ovenproof dish. Cover with half the onion.
Pour over 1 tbsp. of apple cider vinegar and 1/4 cup of broth.
Add a layer of pears and sprinkle with the cranberries.
Follow this with the rest of the onion, top with cabbage and pour over the remaining vinegar and broth.
Cover the dish and cook in oven for 45 minutes