1 red cabbage, 2 small red onions, 1 garlic clove, 1 tablespoon of coriander seeds, 2 tablespoon of maple syrup, 1 apple, 75ml apple cider vinegar
Slow cooked red cabbage with coriander seeds, apples and maple syrup make a flavoursome festive side dish. It is a great colourful addition to any roast dinner table. As it takes over an hour it’s best made the day before and reheated.
Cut the red cabbage into quarters from top to bottom and remove the triangle shaped core. Shred the rest of the cabbage.
Finely slice the red onions and garlic
Chop the apple into small pieces.
Heat the olive oil in a large frying pan on a medium heat. Add the coriander seed and cook for a minute,
Then add the cabbage, onion, garlic and cook, stirring occasionally, for 15 mins until the cabbage begins to soften.
Stir in the apple, vinegar and maple syru. Lower the heat and cover the pan and cook gently for about 45 mins, Occasionally checking and stirring and it’s not sticking to the bottom.
After 45 mins, remove the lid and reduce (and stirring now and then) for another 15 minutes until the cabbage is tender and wonderfully sticky and caramelised.
Keep warm in a low oven until ready to serve
Can be made in advance and frozen or kept chilled for up to two days then reheat to serve.
Red Cabbage with coriander seeds
Equipment
Ingredients
- 1 tbsp olive oil
- 2 tbsp coriander seeds
- 800 g red cabbage – 1 red cabbage
- 2 red onions
- 1 clove garlic
- 2 tbsp maple syrup
- 75 ml apple cider vinegar
- 1 apple
Method
- Cut the red cabbage into quarters from top to bottom and remove the triangle shaped core. Shred the rest of the cabbage.
- Finely slice the red onions and garlic
- Chop the apple into small pieces.
- Heat the olive oil in a large frying pan on a medium heat. Add the coriander seed and cook for a minute.
- Then add the cabbage, onion, garlic and cook, stirring occasionally, for 15 mins until the cabbage begins to soften.
- Stir in the apple, vinegar and maple syrup. Lower the heat and cover the pan and cook gently for about 45 mins, Occasionally checking and stirring and it's not sticking to the bottom.
- After 45 mins, remove the lid and let it reduce (and stirring now and then) for another 15 minutes until the cabbage is tender and wonderfully sticky and caramelised.
- Keep warm in a low oven until ready to serve.
- Can be made in advance and frozen or kept chilled for up to two days then reheat to serve.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).