Sticky spiced red cabbage

Sticky spiced red cabbage

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(24 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
137
protein
3g
carbs
27g
fat
3g
saturates
0g
fibre
0g
sugar
24g
salt
0.04g

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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Method

  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.
  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 from Good Food magazine, January 2009

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Comments

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veggiesara's picture
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This wasn't as tasty as I expected it to be-I personally found that the ginger and allspice overwelmed the flavour of the red cabbage. If I made it again I would put half the amount of ginger and spice.

jose81's picture
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Delicious, despite not really generating a sticky sauce during cooking...

sallycownie's picture
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This cabbage was GORGEOUS and froze beautifully into smaller portion to defrost at a later date.

itsamee's picture
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Lovely, we had this with sausage casserole but will definatley cook it again for Christmas.

angie1967's picture
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this is excellent. give it a try- you won't be disappointed.

bethocallaghan's picture
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I used chinese 5 spice instead of the Allspice and it worked very well.

zedzoom's picture
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Excellent - well worth the extra trouble. I do it in the slow cooker.

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