Sticky Spiced Red Cabbage

Make your side dish as special as the main. - by Barbara Northwood

Sticky Spiced Red Cabbage

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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.

Ingredients

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

Method

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.

PER SERVING

137 kcals, protein 3g, carbs 27g, fat 3g,
sat fat none, fibre 4g, sugar 24g, salt 0.04g

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.