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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal110
  • fat2g
    low
  • saturates0.2g
  • carbs19g
  • sugars18g
  • fibre4g
  • protein23g
  • salt0.04g
    low
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Method

  • step 1

    Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.

  • step 2

    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.

RECIPE TIPS
GET AHEAD

This recipe can be made up to two days ahead

and reheated with a splash of water, or you can

make it up to a month ahead and freeze.

STIR-FRIED CRUNCHY CHRISTMAS CABBAGE

Heat the oil in a large wok, then briefly fry the ginger

and dry spices. Add the shredded cabbage plus

2 tbsp red wine vinegar and 1 tbsp honey. Fry for

a few mins until the cabbage just begins to wilt.

Recipe from Good Food magazine, January 2009

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Comments, questions and tips (51)

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Overall rating

A star rating of 4.6 out of 5.74 ratings

stockwellmichael74799

This is my go-to dish for a Sunday lunch side. It’s stunning. It doesn’t take 15 minutes though! I simmer it for well over an hour and a half until it goes sticky.

BeverleyAH

I read the comments before making this and decided to cut down on both the sugar and vinegar a bit and added a good glug of red wine. I have to say it was absolutely delicious and the ginger gives it a lovely depth and background heat.

buttaafli00pWyxQ6v3

question

I'm thinking of making this on Christmas eve and just reheating on Christmas day. Can this be reheated in the microwave to save space reheating it on the hob?

zoegough

I find it microwaves really well, both from fresh and frozen. I freeze it in portion size dollops, it’s great having it with weekday sausage and mash, as well as on Christmas Day.

jessstanley

question

Can I cook this in the slow cooker? If so, what setting and for how long? Thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes this could be cooked in a slow cooker on low for about 5-6 hours. See the comment below from lizleicester about how they made sure it was sticky at the end. We also have a recipe for 'Slow cooker red cabbage' (bbcgoodfood.com/recipes/slow-cooker-red-cabbage). We…

lizleicester

I made this in the slow cooker having brought all the ingredients to the boil on a large frying pan to start with. It cooked gently for about 6 hours and I returned it to the frying pan to boil off the liquid and turn it into the sticky state it needs to be.

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