This dish gives a fabulous burst of colour on your table and will complement any festive main course. Leftovers can be tossed with a drizzle of olive oil and served with cold cuts, pâté or cheese.
1 tbsp olive oil
1 medium-size red cabbage, quartered, cored and shredded
1 finger-size piece fresh root ginger, finely chopped
2 onions, sliced
1 tsp ground allspice
1 tbsp mustard seeds
100g/4oz golden caster sugar
150ml/¼pt red wine vinegar
Heat oil in a large saucepan, add cabbage,
ginger, onions, allspice and mustard seeds,
then cook for 5 mins until just starting to wilt.
Scatter over the sugar and pour in the
vinegar. Cover pan, gently cook for 10 mins,
then remove lid and turn up the heat to
medium. Simmer the liquid in the cabbage
for about 20 mins, stirring occasionally, then
stir continuously for the last few mins until
all the liquid has evaporated and becomes
sticky on the bottom of the pan. Tip cabbage
into a large bowl and serve.
137 kcals, protein 3g, carbs 27g, fat 3g,
sat fat none, fibre 4g, sugar 24g, salt 0.04g