Red cabbage is cooked with minced ginger, mustard seeds and allspice for a little bit of kick, whilst the sugar and vinegar combine to create a sticky sweet sauce in this easy recipe. Delicious with roast meats.
- 1 red cabbage
- 2 red onions
- 1 thumb sized piece root ginger, peeled and minced
- 150ml red wine vinegar
- 100g golden caster sugar
- 1 tsp. mustard seeds and allspice
- Salt and black pepper
Finely shred the cabbage and remove the core. Thinly slice the red onions into half moons.
Heat a little oil in a frying pan and add the cabbage, onions, ginger, mustard seeds and allspice. Fry for 5 minutes, stirring often until the cabbage is softened.
Stir in the vinegar, sugar and salt and pepper. Cover and cook for half an hour over a low heat. Before serving, take the lid off and turn the heat up, simmering until the liquid reduces and the cabbage is sticky.