Sticky spiced red cabbage
Serves 6 - 8
Easy
Prep:
Cook:
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
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- 1 tbsp olive oil
- 1 medium-size red cabbagequartered, cored and shredded
- 1 finger-size piece fresh root gingerfinely chopped
- 2 onionssliced
- 1 tsp ground allspice
- 1 tbsp mustard seed
- 100g golden caster sugar
- 150ml red wine vinegar
Nutrition: per serving
- kcal110
- fat2glow
- saturates0.2g
- carbs19g
- sugars18g
- fibre4g
- protein23g
- salt0.04glow
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.
