Stir-fried cabbage with garlic, dried cranberries

This recipe comes from the website listed below. It has recipes for making lunches that mostly don't need to be refrigerated. I loved the flavors of this dish. It really doesn't make much and we ate it all up and could have eaten more.  I added some grated carrots to add some color.

2 large garlic cloves, peeled and sliced
3-5 cups roughly cut up red or green cabbage leaves
1 carrot, grated
2 Tbs. dried cranberries
2-4 Tbs. balsamic vinegar
1 Tbs. olive oil
Salt and plenty of black pepper

Heat a wok or large frying pan with the oil over medium-low heat. Add the garlic, and let it fry until barely brown. Scoop out the garlic slices and set aside. Raise the heat to medium-high.

Add the cabbage to the pan, with a little salt (which helps the cabbage to soften a bit faster since it draws out moisture). Toss and stir fry until a bit limp but still crispy - about 4-5 minutes.
Add the cranberries, and the balsamic vinegar (start with 2, add more later to suit your taste).

Add the reserved garlic. Season with a bit more salt - make it just a bit salty, since when it cools down the salty flavor will become a bit muted. Add plenty of freshly ground black pepper.  Drizzle on a little more vinegar, to garnish.

This will last in the refrigerator for 2-3 days, well covered. It’s good hot too so you could make it for dinner and leave some for your lunch the next day.

From website:  Just Bento