Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas
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
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Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
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Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.