- 1 large red cabbage, finely shredded
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 3 red chillies, halved, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- large piece fresh root ginger, peeled and finely sliced
- 4 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 4 garlic cloves, chopped
- 75ml rice wine vinegar
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 50g caster sugar
- 4 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- toasted sesame seeds
- 1 tbsp sesame oil
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.
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.