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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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.7 out of 5.72 ratings
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