red cabbage with coriander seed
A perfect combo of coriander seeds, apples, and maple syrup red cabbage to make a punchy festive side dish. A colorful addition to any Christmas dinner table.
- Prep: 20 mins
- Cook: 1 hr and 15 mins
- Easy
- Serves: 6
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
red cabbage with coriander seed method
Step: 1 Warm up the oil in a large saucepan or casserole dish over medium heat. Add the cabbage, onion, garlic, coriander seeds, and bay leaves, and cook, stirring from time to time, for about 15 minutes until the cabbage begins to become limp.
Step: 2 Mix in the apple, vinegar, and maple syrup and season well. Cover the pan and cook lightly for one hour until the cabbage is mild and superbly sticky and caramelized. Take out the bay leaves before eating. (This can be made in advance and frozen or kept chilled for up to about two days). Use up any leftovers in our bubble & squeak brunch.
