Vegan Christmas recipe for 6 people, takes only 15 mins; recipe has olive oil, red cabbage, onion, garlic clove, coriander seeds, bay leaves, granny smith apples, white wine vinegar and maple syrup.
Red cabbage with coriander seed
Course: Vegan Christmas
Servings
6
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove, chopped
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, sliced
- Red Cabbage: 1 red cabbage, around 900g, quartered, cored and shredded
- White Wine Vinegar: 75ml good-quality vegan white wine vinegar
- Maple Syrup: 50ml maple syrup
- Coriander Seeds: 1 1/2 tbsp coriander seeds
- Bay Leaves: 2 bay leaves
- Granny Smith Apples: 2 Granny Smith apples, peeled, cored and chopped
Directions
- 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.
- 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 ourbubble & squeak brunch.
