Name: Sticky spiced red cabbage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 medium-size red cabbage quartered, cored and shredded; 1 finger-size piece fresh root ginger finely chopped; 2 onions sliced; 1 tsp ground allspice; 1 tbsp mustard seed; 100g golden caster sugar; 150ml red wine vinegar

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Sticky spiced red cabbage

Sticky spiced red cabbage

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.7 out of 5.78 ratingsRate

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This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese

Freezable

Dairy-free

Egg-free

Gluten-free

Nut-free

Vegetarian

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Classic roast goose with cider gravy

A star rating of 4.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 medium-size red cabbage

quartered, cored and shredded
1 finger-size piece fresh root ginger

finely chopped
2 onions

sliced
1 tsp ground allspice
1 tbsp mustard seed
100g golden caster sugar
150ml red wine vinegar

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Nutrition: per serving

kcal110
fat2g

low
saturates0.2g
carbs19g
sugars18g
fibre4g
protein23g
salt0.04g

low

Method

step 1

Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
step 2

Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

RECIPE TIPS

GET AHEAD

This recipe can be made up to two days ahead and reheated with a splash of water, or you can make it up to a month ahead and freeze.

STIR-FRIED CRUNCHY CHRISTMAS CABBAGE

Heat the oil in a large wok, then briefly fry the ginger and dry spices. Add the shredded cabbage plus 2 tbsp red wine vinegar and 1 tbsp honey. Fry for a few mins until the cabbage just begins to wilt.

Recipe from Good Food magazine, January 2009

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A star rating of 4.7 out of 5.78 ratings

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