Chinese braised red cabbage

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.

Why not try...

BACON BRAISED RED CABBAGE: To make this side dish meaty, fry off 200g chopped smoked streaky bacon in a large pan. When crisp, add 1 shredded red cabbage, 4 tbsp redcurrant jelly and 50ml red wine vinegar. Simmer for 20 mins until the cabbage has wilted, but still has some crunch.

Per serving

150 kcalories, protein 4g, carbohydrate 22g, fat 56 g, saturated fat 1g, fibre 5g, salt 1.41 g

'This is such a simple recipe, and the combination of tastes, textures and smells is just wonderful.'

Latest comments and suggestions

• Gander

  18 January 2008

  Gander rated and commented on this recipe

  

  Served this with the sticky pork recipe (http://www.bbcgoodfood.com/recipes/4688/sticky-pork.jsp?binderbox=showlogin#3). My advice is make sure you cook the cabbage for long enough because we were in a bit of a rush and so it didn't turn out as soft or glazed as I would have liked. I didn't have any rice wine vinegar so used a combination of rice vinegar and white wine vinegar. Look out for the star anise after it has cooked because they tend to hide themselves pretty well!

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• Rachel

  15 February 2008

  Rachel commented on this recipe

  Could you join Gary Rhodes in China? Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.

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• Beth

  02 March 2008

  Beth rated and commented on this recipe

  

  Really nice - served it with the peking chicken and the brocolli stir fry.

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Ingredients

• 1 large red cabbage , finely shredded
• 3 red chillies , halved, deseeded and chopped
• large piece fresh root ginger , peeled and finely sliced
• 4 star anise
• 4 garlic cloves , chopped
• 75ml rice wine vinegar
• 2 tbsp soy sauce
• 50g caster sugar
• 4 spring onions , finely sliced
• toasted sesame seeds
• 1 tbsp sesame oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Ingredients

• 1 large red cabbage , finely shredded
• 3 red chillies , halved, deseeded and chopped
• large piece fresh root ginger , peeled and finely sliced
• 4 star anise
• 4 garlic cloves , chopped
• 75ml rice wine vinegar
• 2 tbsp soy sauce
• 50g caster sugar
• 4 spring onions , finely sliced
• toasted sesame seeds
• 1 tbsp sesame oil

Per serving

150 kcalories, protein 4g, carbohydrate 22g, fat 56 g, saturated fat 1g, fibre 5g, salt 1.41 g

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