Chinese braised red cabbage

Chinese braised red cabbage

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal150
fat56g
saturates1g
carbs22g
sugars20g
fibre5g
protein4g
low insalt1.41g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

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    Rating: 4 out of 5.9 ratings
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