Chinese braised red cabbage
Chinese braised red cabbage
Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas
- Prep: 20 mins
Cook: 30 mins - Serves 4
- Easy
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
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.
Method
-
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.
-
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.
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