Chinese braised red cabbage

Contains pork – recipe is for non-Muslims only
Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas

  • Prep:20 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 150
  • fat 56g
  • saturates 1g
  • carbs 22g
  • sugars 20g
  • fibre 5g
  • protein 4g
  • salt 1.41g


  • 1 large red cabbage, finely shredded
  • 3 red chillies, halved, deseeded and chopped
  • large piece fresh root ginger, peeled and finely sliced
  • 4 star anise
  • 4 garlic cloves, chopped
  • 75ml rice wine vinegar
  • 2 tbsp soy sauce
  • 50g caster sugar
  • 4 spring onions, finely sliced
  • toasted sesame seeds
  • 1 tbsp sesame oil


Why not try...
BACON BRAISED RED CABBAGE: To make this side dish meaty, fry off 200g chopped smoked streaky bacon in a large pan. When crisp, add 1 shredded red cabbage, 4 tbsp redcurrant jelly and 50ml red wine vinegar. Simmer for 20 mins until the cabbage has wilted, but still has some crunch.


  1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.

  2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.

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