BBC Good Food Magazine

Winter spiced sweet & sour braised red cabbage

We’ve added mulled spices to make our red cabbage even more festive.


SERVES 8-10 PREP 20 mins COOK 1 hr 30 mins EASY

1 red cabbage (about 1kg), quartered

and finely shredded

100g light brown soft sugar 150ml red wine vinegar

1 cinnamon stick

1 star anise large knob of butter

1 Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasional­ly.

2 Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and

the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.

GOOD TO KNOW low fat • vit c • 1 of 5-a-day •

gluten free

PER SERVING (10) 73 kcals • fat 1g • saturates 1g •

carbs 13g • sugars 13g • fibre 3g • protein 1g • salt 0.1g

Newspapers in English

Newspapers from Australia