The sweetness of a long-braised red cabbage is perfectly punctuated by the almost scouring sharpness of cranberries. And, if you let this stand a little before serving, they – most desirably – help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating.