Brown butter carrots & sprout petals
Turn even the most hardened sprout haters with these sprout 'petals' served with brown butter carrots. It's a great side for the Christmas dinner table
Winter spiced sweet & sour braised red cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 1 red cabbage(about 1kg), quartered and finely shredded
- 100g light brown soft sugar
- 150ml red wine vinegar
- 1 cinnamon stick
- 1 star anise
- large knob of butter
Nutrition: Per serving (10)
- kcal73
- fat1glow
- saturates1g
- carbs13g
- sugars13g
- fibre3g
- protein1g
- salt0.1g
Method
step 1
Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasionally.
step 2
Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.
