Stewed red cabbage with prunes

Christmas is just around the corner, so I'll be focusing on various festive dishes for the next week or two. We'll definitely have some traditional roast pork with sauerkraut and black pudding for a couple of times. But we've got a big family and many festive meals ahead, so there's plenty of room to play. For the last few years we've also roasted a goose, and my favourite side dish to a goose is stewed red cabbage. Here's the way I've been making it couple of times now - and I love it. The prunes add a sweetness, orange juice some freshness and a good balsamico a lovely tang. And it's a light and virtually fat-free side dish - a great alternative to the usual rich Christmas fare.

Stewed red cabbage with prunes
(Hautatud punane kapsas ploomidega)
Serves eight

2 Tbsp olive oil
2 red onions, halved and sliced
1 kg red cabbage, shredded
250 g dried plums/prunes, halved
200 ml (just under a cup) of orange juice
2 Tbsp balsamic vinegar
1-2 tsp salt
freshly ground black pepper

Heat oil on a large saucepan. Add onion and fry for a few minutes, until onion starts to soften.
Add the cabbage and sauté for 5-7 minutes, stirring regularly.
Add the prunes, orange juice, balsamic vinegar. Season with salt.
Cover with a lid and simmer on a low heat for about an hour or so, stirring every now and then, until the cabbage has softened, but still retains some bite. (Check the liquid level at the end, and add some water, if it looks too dry).
Season to taste, and serve.

NB! You can prepare this a day or two in advance. Gently re-heat thoroughly before serving.

This recipe was also included in my second cookbook, Jõulud kodus ("Christmas at Home"), published in Estonian in November 2011.