Red cabbage with coriander seed
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Red cabbage with coriander seed

By Sophie Godwin

Add coriander seeds, apples and maple syrup to red cabbage to make a punchy festive side dish. A colourful addition to any Christmas dinner table

  • Prep:20 mins
    Cook:1 hrs 15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 97
  • fat 2g
  • saturates 0g
  • carbs 14g
  • sugars 13g
  • fibre 5g
  • protein 2g
  • salt 0.3g

Ingredients

  • 1 tbsp olive oil
  • 1 red cabbage, around 900g, quartered, cored and shredded
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 1½ tbsp coriander seeds
  • 2 bay leaves
  • 2 Granny Smith apples, peeled, cored and chopped
  • 75ml good-quality vegan white wine vinegar
  • 50ml maple syrup

Method

  1. Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt.

  2. Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.

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