Braised lamb mince

Braised sour red cabbage

This wonderfully comforting dish is the perfect accompaniment to roast lamb or shepherd's pie

By , 13 September 2018

(6 votes)

Braised sour red cabbage
  • 1 Hour

  • Serves: 8

  • Price: per serving

Nutritional Info
Each 134g serving contains
  • Energy

    359KJ

    86KCAL

    4%
  • Fat

    3.1g

    low

    3.1%
  • Saturates

    0.4g

    low

    2%
  • Sugars

    10.5g

    med

    12%
  • Salt

    0.03g

    low

    1%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 268kJ/64kcal.
Ingredients
  • 2tbsp olive oil
  • 2 red onions, thinly sliced
  • ½ large red cabbage or 1 small one, cored and thinly sliced
  • 100ml red wine vinegar
  • 3tbsp brown sugar
  • 3 juniper berries
  • Pinch of ground cloves
Method
  • Heat the oil in a large pan or wok with a lid. Fry the onions gently for 8 mins, or until they have softened and started to take on a golden tinge. Add the cabbage and stir-fry for 5 mins.

  • Pour over the vinegar, 150ml water and the sugar, then stir until the sugar has dissolved. Stir in the spices.

  • Cover and turn down the heat, allowing the mixture to simmer slowly for 40 mins. Check the water level as it cooks – when you move the cabbage aside with a spoon, it should leave a pool of lightly syrupy liquid. You don’t want it too dry, but not too wet either. Season with freshly ground black pepper before serving.