BRUSSELS SPROUTS WITH CRANBERRY
brussels sprouts 500 g
dried cranberries 80 g
balsamic vinegar 3 tablespoons
sugar 20 g
rosemary 1 tsp
+ additional optional tofu or paneer
Cut the cabbage into halves, mix with cranberries, put on a baking sheet, sprinkle with olive oil, salt and bake at 200C for 30-40 minutes. In a saucepan, combine the vinegar, sugar and rosemary. Bring to a boil and simmer over medium heat, uncovered, for 20-30 minutes, until the sauce thickens. Mix the cooked cabbage with the sauce and chopped tofu.