Red cabbage with coriander seed recipe | Good Food

1 tbsp olive oil
1 red cabbage
around 900g, quartered, cored and shredded
1 onion
sliced
1 garlic clove
chopped
1½ tbsp coriander seeds
2 bay leaves
2 Granny Smith apples
peeled, cored and chopped
75ml good-quality vegan white wine vinegar
50ml maple syrup

Method

step 1
Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt.
step 2
Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.