Soy-glazed red cabbage

Name: Soy-glazed red cabbage
Yield: Serves 6 as a side dish
Cuisine: British recipes
Ingredients: 25g butter; 50g dark brown sugar; 200ml red wine; 50ml port or madeira; 1kg red cabbage, cored and chopped; 4 granny smith apples, peeled and grated; 100g golden sultanas; 1 star anise; 50g redcurrant jelly; 100ml red wine vinegar or balsamic vinegar; 50ml soy sauce (we like Kikkoman)

Easy
March 2013

Easy
March 2013

Serves 6 as a side dish
Hands-on time 5 mins, oven time 1 hour 5 minutes

A cabbage side dish recipe, made with apples and sultanas, that pairs fantastically with rich red meats. See right of image.

Nutrition: per serving

Calories: 250kcals
Fat: 4.1g (2.2g saturated)
Protein: 3g
Carbohydrates: 44.9g (42g sugars)
Fibre: 8.3g
Salt: 1.6g

Nutrition: per serving

Calories: 250kcals
Fat: 4.1g (2.2g saturated)
Protein: 3g
Carbohydrates: 44.9g (42g sugars)
Fibre: 8.3g
Salt: 1.6g

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Ingredients

25g butter
50g dark brown sugar
200ml red wine
50ml port or madeira
1kg red cabbage, cored and chopped
4 granny smith apples, peeled and grated
100g golden sultanas
1 star anise
50g redcurrant jelly
100ml red wine vinegar or balsamic vinegar
50ml soy sauce (we like Kikkoman)

Ingredients

25g butter
50g dark brown sugar
200ml red wine
50ml port or madeira
1kg red cabbage, cored and chopped
4 granny smith apples, peeled and grated
100g golden sultanas
1 star anise
50g redcurrant jelly
100ml red wine vinegar or balsamic vinegar
50ml soy sauce (we like Kikkoman)

Method

Bring the butter, sugar, wine and port or madeira to a simmer in a large pan. Add the red cabbage, then mix in the apples, sultanas and star anise. Cover and simmer for about 1 hour, stirring occasionally, until the cabbage is tender.
In another pan, heat the redcurrant jelly, vinegar and soy sauce. Bring to the boil, then reduce for 8-10 minutes until syrupy (be careful not to burn the syrup). Remove from the heat.
Check the cabbage is tender and the liquid is well reduced. Once cooked, drain any excess liquid and mix the soy syrup through to glaze the cabbage. Serve immediately.

Method

Bring the butter, sugar, wine and port or madeira to a simmer in a large pan. Add the red cabbage, then mix in the apples, sultanas and star anise. Cover and simmer for about 1 hour, stirring occasionally, until the cabbage is tender.
In another pan, heat the redcurrant jelly, vinegar and soy sauce. Bring to the boil, then reduce for 8-10 minutes until syrupy (be careful not to burn the syrup). Remove from the heat.
Check the cabbage is tender and the liquid is well reduced. Once cooked, drain any excess liquid and mix the soy syrup through to glaze the cabbage. Serve immediately.