Pancetta & sage-wrapped chipolatas
Update your pigs in blankets by swapping streaky bacon for pancetta - they can still be easily assembled the day before
Spiced braised red cabbage
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8
Skip to ingredients
- 1 star anise
- 1 cinnamon stick
- 5 cardamom pods
- 1 small red cabbage(about 900g)
- 1 garlic clove
- 2 large onionschopped
- 1 Bramley applepeeled, cored and finely chopped
- 3 tbsp brown sugar
- 3 tbsp red wine vinegar
- 25g butter
Nutrition: per serving
- kcal120
- fat3glow
- saturates2g
- carbs19g
- sugars16g
- fibre4g
- protein2g
- salt0.1g
Method
step 1
Heat oven to 150C/130C fan/gas 2. Put the star anise, cinnamon stick and cardamom pods in the centre of a small square of muslin, and tie the ends together to make a bag. Put the spice bag in a medium flameproof casserole dish.
step 2
Remove any wilted or tough outer leaves from the cabbage. Cut it into quarters, then remove and discard the core. Shred the cabbage finely and layer up in the dish with the garlic, onions, apple and brown sugar.
step 3
Spoon over the vinegar and dot the top with the butter. Cover with a lid and cook for 21/2-3 hrs, stirring twice during cooking – the cabbage should be tender but not mushy. Remove the spice bag and serve.
