September 23, 2020
Festive Red Cabbage
Ingredients:
2 tbsp olive oil
1 large red onion, finely chopped
1 tsp ground cinnamon plus 2 cinnamon sticks
¼ tsp all spice
¼ tsp ground nutmeg
3 star anise
1/4tsp chilli flakes or to taste
3 tbsp coconut (or brown) sugar
2 medium cooking apples, grated
A medium size red cabbage (900g), finely shredded
300ml red wine
Salt & pepper to taste
Zest & juice of 2 clementines
In a large pan heat up the olive oil. Add the onion to the pan and cook over medium heat for 2 minutes until just softened. Add all the spices and coconut sugar and cook for a further 3-4 minutes to allow the spices to absorb.
Add cooking apples and cabbage into the pan along with wine, clementine zest and juice, season with salt and pepper, cover with a lid and simmer for 1 hour until the cabbage is soft enough.
Discard the cinnamon sticks and star anise and adjust the seasoning if required.
If you’re cooking in advance for the festive day, transfer the cabbage in to an airtight container or wrap tightly with cling film. It’ll keep in the fridge for 3 to 5 days.
2 tbsp olive oil
1 large red onion, finely chopped
1 tsp ground cinnamon plus 2 cinnamon sticks
¼ tsp all spice
¼ tsp ground nutmeg
3 star anise
1/4tsp chilli flakes or to taste
3 tbsp coconut (or brown) sugar
2 medium cooking apples, grated
A medium size red cabbage (900g), finely shredded
300ml red wine
Salt & pepper to taste
Zest & juice of 2 clementines
In a large pan heat up the olive oil. Add the onion to the pan and cook over medium heat for 2 minutes until just softened. Add all the spices and coconut sugar and cook for a further 3-4 minutes to allow the spices to absorb.
Add cooking apples and cabbage into the pan along with wine, clementine zest and juice, season with salt and pepper, cover with a lid and simmer for 1 hour until the cabbage is soft enough.
Discard the cinnamon sticks and star anise and adjust the seasoning if required.
If you’re cooking in advance for the festive day, transfer the cabbage in to an airtight container or wrap tightly with cling film. It’ll keep in the fridge for 3 to 5 days.
