Chinese braised red cabbage

Chinese braised red cabbage

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
150
protein
4g
carbs
22g
fat
56g
saturates
1g
fibre
5g
sugar
20g
salt
1.41g

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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Method

  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.

Recipe from Good Food magazine, January 2008

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Comments

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Siobhan218's picture
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Very good - would allow more time to cook it than 25 minutes, although I think my cabbage was very big - you can just keep it warm if it's ready ahead of other food. Also served with sticky pork recipe, would make again.

bethocallaghan's picture
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Really nice - served it with the peking chicken and the brocolli stir fry.

gander's picture
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Served this with the sticky pork recipe (http://www.bbcgoodfood.com/recipes/4688/sticky-pork.jsp?binderbox=showlo...). 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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