Soy-glazed red cabbage

Soy-glazed red cabbage
  • Serves icon Serves 6 as a side dish
  • Time icon 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
Calories
250kcals
Fat
4.1g (2.2g saturated)
Protein
3g
Carbohydrates
44.9g (42g sugars)
Fibre
8.3g
Salt
1.6g

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

  1. 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.
  2. 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.
  3. 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.

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