All-the-trimmings roast potatoes
Save space and time by throwing everything together in the same bowl. Perfect for people without a four-doored oven
Stir-fried red cabbage with mulled wine dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 small red cabbagecut into wedges and core removed
- 4 tbsp goose fat(or use rapeseed oil to make to vegetarian)
- 2 tbsp chopped ginger
For the dressing
- 250ml red wine
- 50ml red wine vinegar
- ¼ tsp ground cloves
- 1 cinnamon stick
- 1 orangezested and juiced
- 25ml crème de cassis
Nutrition: per serving
- kcal170
- fat10g
- saturates3g
- carbs6g
- sugars5g
- fibre3g
- protein1g
- salt0g
Method
step 1
For the dressing, put the wine, vinegar, cloves and cinnamon in a saucepan. Cook for 15-20 mins until the liquid has reduced by 3/ 4 (to about 75ml ). Add the orange zest and juice to the pan with the crème de cassis, and set aside to keep warm.
step 2
Next, shred the cabbage as finely as possible. Heat a wok until very hot, then add the goose fat and fry the cabbage and ginger for 10 mins. Toss through the dressing and cook for 5 mins more until the cabbage is softened but retains a good bite, serving sprinkled with sea salt.
