About
This simple braised cabbage is cooked with aromatic ginger, cumin, coriander and sweet cinnamon until tender and slightly caramelized.
This is a great side dish to pork, chicken or lamb – perfect for Sunday lunch!
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon ginger, ground
- 1 teaspoon cumin, ground
- 1 teaspoon ground coriander
- 1 clove garlic
- ½ teaspoon cinnamon, ground
- ½ cup vegetable broth, bouillon or consomme
- â…“ large – head – approx 5 1/2" diameter red cabbage
- ¼ medium – 2 1/2" diameter red onion
Instructions
- Thinly slice the onion and garlic. Heat the olive oil in a large pan over a low/medium heat and add the garlic and onion, sweat gently until tender.
- Thinly slice the cabbage and add to the pan along with the ginger, cumin, coriander and cinnamon. Stir well to combine and let the cabbage cook for a minute or two in the oil.
- Add the stock, stir and bring to a gentle boil. Reduce to a simmer, part cover with a lid and cook for 15 minutes or until all the stock has evaporated and the cabbage is tender. Stir throughout cooking to prevent sticking or burning.
Nutrition Facts
- Servings: 4
- Calories: 99.7kcal/411.5kJ (per serving)
- Fat: 7.1g (per serving)
- Carbs: 9.2g (per serving)
- Protein: 1.7g (per serving)
