Red cabbage with coriander seed

braised cabbage christmas coriander festive recipes red cabbage vegetable side dish winter

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Source

Ingredients

1 tbsp olive oil

1 red cabbage , around 900g, quartered, cored and shredded

1 onion , sliced

1 garlic clove , chopped

1½ tbsp coriander seeds

2 bay leaves

2 Granny Smith apples , peeled, cored and chopped

75ml good-quality vegan white wine vinegar

50ml maple syrup

Method

Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt.

Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.