Chinese Braised Red Cabbage
This colourful Asian side dish transforms red cabbage into a sweet and savoury accompaniment. Braised slowly with fresh ginger, red chillies, star anise and garlic, the cabbage becomes tender and coated in a glossy, sticky glaze from rice wine vinegar, soy sauce and sugar. Finished with spring onions, sesame seeds and a drizzle of sesame oil, it adds a zesty note to festive cold meat platters. The recipe serves four and takes about 50 minutes to prepare.
Ingredients
- 1 large red cabbage finely shredded
- 3 red chillies halved, deseeded and chopped
- large piece fresh root ginger peeled and finely sliced
- 4 star anise
- 4 garlic cloves chopped
- 75ml rice wine vinegar
- 2 tbsp soy sauce
- 50g caster sugar
- 4 spring onions finely sliced
- toasted sesame seeds
- 1 tbsp sesame oil
Method
- Place all ingredients, excluding the spring onions, sesame seeds and sesame oil, into a large lidded pan. Bring the mixture to a simmer. Allow it to cook for 25-30 mins until the liquid has fully evaporated, then keep cooking and stirring often until the juices turn sticky and coat the cabbage in a glaze.
- Mix in half of the sliced spring onions and sesame seeds. Transfer the cabbage to a serving bowl. To finish, scatter the remaining spring onions and sesame seeds over the top and drizzle with the tablespoon of sesame oil.
Nutrition (per serving)
Calories150 kcal
Fat56 g
Saturates1 g
Carbs22 g
Sugars20 g
Fibre5 g
Protein4 g
Sodium564 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisineasian
DietVegetarian
