Name: Chinese braised red cabbage
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 large red cabbage finely shredded; 3 red chillies halved, deseeded and chopped; large piece fresh root ginger peeled and finely sliced; 4 star anise; 4 garlic cloves chopped; 75ml rice wine vinegar; 2 tbsp soy sauce; 50g caster sugar; 4 spring onions finely sliced; toasted sesame seeds; 1 tbsp sesame oil

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Chinese braised red cabbage

Chinese braised red cabbage

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4 out of 5.14 ratingsRate

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Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas

Easily doubled

Easily halved

Freezable

Vegetarian

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Complete the dish

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Christmas ham with sticky ginger glaze

A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large red cabbage

finely shredded
3 red chillies

halved, deseeded and chopped
large piece fresh root ginger

peeled and finely sliced
4 star anise
4 garlic cloves

chopped
75ml rice wine vinegar
2 tbsp soy sauce
50g caster sugar
4 spring onions

finely sliced
toasted sesame seeds
1 tbsp sesame oil

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Nutrition: per serving

kcal150
fat56g
saturates1g
carbs22g
sugars20g
fibre5g
protein4g
salt1.41g

low

Method

step 1

Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
step 2

Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.

RECIPE TIPS

WHY NOT TRY...

BACON BRAISED RED CABBAGE: To make this side dish meaty, fry off 200g chopped smoked streaky bacon in a large pan. When crisp, add 1 shredded red cabbage, 4 tbsp redcurrant jelly and 50ml red wine vinegar. Simmer for 20 mins until the cabbage has wilted, but still has some crunch.

Recipe from Good Food magazine, January 2008

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A star rating of 4 out of 5.14 ratings

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