Ginger & orange-glazed baby carrots
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Braised red cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
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- 1 small red cabbage(about 900g)
- 1 sliced red onion
- 70g soft light brown sugar
- 70ml cider vinegar
- 150ml red wine
- a large knob of butter
- 1 cinnamon stick
Nutrition: per serving
- kcal87
- fat1glow
- saturates1g
- carbs12g
- sugars12g
- fibre3g
- protein1g
- salt0.1glow
Method
step 1
Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
