- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium-size red cabbage, quartered, cored and shredded
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 1 finger-size piece fresh root ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp ground allspice
- 1 tbsp mustard seed
- 100g golden caster sugar
- 150ml red wine vinegar
Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
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.
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.