While often thought of as a pedestrian vegetable, cabbage is actually a favourite of mine. Versatile, high-yielding (and nice and cheap), it’s the star of this winning side dish.
I love this dish when I’m craving that mouthwatering sweet and sour flavour but also want a good dose of veges. Try serving it with my Sticky Honey, Orange and Sesame Chicken Drumsticks or some roasted pork chops for an easy weeknight meal. If you love red cabbage like me, try this delicious Crunchy Asian Slaw too.
You can find raspberry vinegar in gourmet supermarkets, or substitute for any fruity vinegar you have.
This recipe is from the April/May issue of NADIA magazine.
- butter 1 tablespoon (or use oil for dairy-free)
- red cabbage ½, finely sliced
- red onion 1 small, finely sliced
- raspberry vinegar ½ cup
- apple cider 1 cup
- brown sugar ½ cup
- star anise 2
- cinnamon sticks 2
- orange peel 1 slice
- whole cloves 5
- Heat the butter in a medium saucepan and sauté the red cabbage and onion for 2 minutes until just starting to wilt. Then add the vinegar and cook for 2 minutes, stirring, until evenly bright pink.
- Add the apple cider, brown sugar, star anise, cinnamon and the piece of orange peel studded with the cloves. Cover the pan and simmer for 20-25 minutes until tender. Season with cracked pepper and salt if needed.