Sticky red cab­bage

BBC Good Food - - Roasts -

‘This recipe is an ex­cel­lent standby for roasts, as you can make it a day ahead and re­heat it. You can also freeze it.’

SERVES 6 PREP 10 mins COOK 2 hrs EASY V G

30g but­ter

1 red onion, finely sliced

1 cin­na­mon stick

¼ tsp ground cloves

¼ tsp ground nut­meg

1 small red cab­bage, finely shred­ded 1 ap­ple, finely shred­ded

3 tbsp brown sugar

150ml red wine vine­gar

2 tbsp red­cur­rant jelly

Heat oven to 160C/140C fan/gas 2. Put all the in­gre­di­ents ex­cept for the red­cur­rant jelly in a large tray or dish and mix well. Cover with foil and cook for 2 hrs. Re­move from the oven, stir through the red­cur­rant jelly and sea­son. Will keep in the fridge for up to two days on in the freezer for a month.

GOOD TO KNOW low fat • vit c • 1 of 5-a-day • gluten free PER SERV­ING 134 kcals • fat 5g • sat­u­rates 3g • carbs 20g • sug­ars 19g • fi­bre 3g • pro­tein 1g • salt 0.1g

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