Mulled red cabbage with clementines
- Sarah Cook
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Serves 6 generously
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4.8 out of 5.5 ratingsRate
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Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves for a healthier Christmas side dish
Freezable
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 clementines
(or satsumas or mandarins), 1 left whole, zest and juice from 3
-
15 cloves
-
700g chunk red cabbage
finely shredded
-
2 red onions
chopped
-
200ml red wine vinegar
-
140g brown sugar
-
1 tsp mixed spice
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Nutrition: per serving
-
kcal138
-
fat1g
-
saturates0g
-
carbs31g
-
sugars30g
-
fibre4g
-
protein2g
-
salt0.1g
low
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Method
-
step 1
Stud the whole clementine with the cloves and set aside.
-
step 2
Mix the remaining ingredients in a big saucepan or flameproof casserole. Cover and cook for 30 mins, then snuggle in the studded clementine, cover again and cook for 30 mins more until the cabbage is tender. Season and eat hot or at room temperature.
Recipe from Good Food magazine, December 2012
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A star rating of 4.8 out of 5.5 ratings
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