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Sticky spiced red cabbage

Sticky spiced red cabbage

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Rating: 5 out of 5.59 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal137
fat3g
saturates0g
carbs27g
sugars24g
fibre0g
protein3g
low insalt0.04g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
GET AHEAD
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.

Goes well with

Recipe from Good Food magazine, January 2009

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Overall rating

Rating: 5 out of 5.59 ratings
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