After reading a few recipes that used Asian flavours to spice red cabbage I have been experimenting and this is my version of a
differently spiced red cabbage and what has become by new
favourite way of preparing red cabbage.
Red cabbage is bold enough that it can handle the strong Asian
flavours used in this dish. Delicious as a side dish for grilled or
barbecued lamb or pork chops.
Braised Red Cabbage with Chinese Flavours
The aroma of this dish while it is cooking is enough to make you want to eat it straight out of the pot!
1 small to medium red cabbage, finely shredded
1 onion, diced
2 small red chillies, sliced – I used Bird’s eye
2 tbsp finely grated fresh ginger
4 star anise
4 garlic cloves, chopped
¼ cup rice wine vinegar
2 tbsp soy sauce
¼ cup brown sugar
1 tbsp sesame oil
1 Place cabbage, onion, chillies, ginger, star anise, garlic,
vinegar, soy sauce and brown sugar in a large saucepan, add a splash of water. Cover, place over a medium heat, bring to simmering and simmer for 25-30 minutes or until most of the liquid has evaporated and cabbage has wilted.
2 Remove lid and continue cooking, stirring regularly, until
remaining juices become sticky and glaze the cabbage. Serve
drizzled with sesame oil and scattered with sesame seeds.
Where did the ingredients for this dish come from:
Red cabbage, onion, garlic: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: ginger, star anise,
vinegar, soy sauce, brown sugar, sesame seeds, sesame oil.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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