You are here:
goodtoknow
Recipes
Chinese red cabbage

Chinese red cabbage

Woman's Weekly Chinese-Style red cabbage

Average rating:

This Chinese red cabbage recipe from Woman's Weekly adds a twist to an old Sunday roast favourite. Why not try it with roast duck?

Serves: 4

Ingredients

If you prefer cabbage to have less bite and be a bit softer, add more liquid and cook on a low heat, uncovered, for an extra 20 minutes or so.

Send us your tips >

1.25kg (2 3/4lb) large red cabbage, finely shredded
2-3 red chillies, halved, deseeded and chopped
1 thumb-sized piece fresh root ginger, peeled and finely sliced
4 star anise
2 large garlic cloves, peeled and chopped
5 tbsp rice vinegar
2 tbsp soy sauce
4 level tbsp caster sugar
4 spring onions, finely sliced
2 tbsp sesame seeds, toasted
1 tbsp sesame oil

Method

Put all the ingredients, except the spring onions, sesame seeds and sesame oil, into a large pan with a lid and bring to a simmer.
Cook over a low heat for 10 minutes, then uncover and cook for a further 15-20 minutes, until the liquid has evaporated.
Stir in half the spring onions and half the sesame seeds. Spoon into a large bowl and sprinkle with the rest of the spring onions, sesame seeds and the sesame oil.

Not suitable for freezing. Cook's tip: If you prefer cabbage to have less bite and be a bit softer, add more liquid and cook on a low heat, uncovered, for an extra 20 minutes or so. Recipes and food stylist: Sue McMahon. Photos: Simon Pask.

Send us a recipe >

Nutritional information per portion

Calories 170(kcal)
Fat 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.