Stir-fried red cabbage with mulled wine dressing
- Tom Kerridge
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Serves 6
Easy
Prep: 10 mins
Cook: 25 mins
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Nothing says Christmas more than mulled wine and this recipe uses just that to turn red cabbage into a delicious side dish to accompany your festive fare
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 small red cabbage
cut into wedges and core removed
-
4 tbsp goose fat
(or use rapeseed oil to make to vegetarian)
-
2 tbsp chopped ginger
For the dressing
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250ml red wine
-
50ml red wine vinegar
-
¼ tsp ground cloves
-
1 cinnamon stick
-
1 orange
zested and juiced
-
25ml crème de cassis
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Nutrition: per serving
- kcal170
- fat10g
- saturates3g
- carbs6g
- sugars5g
- fibre3g
- protein1g
- salt0g
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Method
-
step 1
For the dressing, put the wine, vinegar, cloves and cinnamon in a saucepan. Cook for 15-20 mins until the liquid has reduced by 3/ 4 (to about 75ml ). Add the orange zest and juice to the pan with the crème de cassis, and set aside to keep warm.
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step 2
Next, shred the cabbage as finely as possible. Heat a wok until very hot, then add the goose fat and fry the cabbage and ginger for 10 mins. Toss through the dressing and cook for 5 mins more until the cabbage is softened but retains a good bite, serving sprinkled with sea salt.
Recipe from Good Food magazine, December 2016
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