This Chinese red cabbage recipe from Woman’s Weekly adds a twist to an old Sunday roast favourite. Why not try it with roast duck?
- 1.25kg (2 3/4lb) large red cabbage, finely shredded
- 2-3 red chillies, halved, deseeded and chopped
- 1 thumb-sized piece fresh root ginger, peeled and finely sliced
- 4 star anise
- 2 large garlic cloves, peeled and chopped
- 5 tbsp rice vinegar
- 2 tbsp soy sauce
- 4 level tbsp caster sugar
- 4 spring onions, finely sliced
- 2 tbsp sesame seeds, toasted
- 1 tbsp sesame oil
- Put all the ingredients, except the spring onions, sesame seeds and sesame oil, into a large pan with a lid and bring to a simmer.
- Cook over a low heat for 10 minutes, then uncover and cook for a further 15-20 minutes, until the liquid has evaporated.
- Stir in half the spring onions and half the sesame seeds. Spoon into a large bowl and sprinkle with the rest of the spring onions, sesame seeds and the sesame oil.
Not suitable for freezing.Cook’s tip:If you prefer cabbage to have less bite and be a bit softer, add more liquid and cook on a low heat, uncovered, for an extra 20 minutes or so.Recipes and food stylist: Sue McMahon. Photos: Simon Pask.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.