Treacle-Glazed Red Cabbage

Serve this wonderful treacle-glazed red cabbage with traditional roast turkey 

Suitable for vegetarians
Serves 4

Red cabbage 700g (1lb9oz), cored and finely shredded
Red wine vinegar 4 tbsp
Demerara sugar 6 tbsp
Butter 25g (1oz)
Black treacle 1 tbsp
Parsley 1 tbsp, optional

1 Put cabbage, vinegar, sugar and 1 tsp salt into a non-aluminium saucepan. Add 225ml (8fl oz) water, cover and cook gently for 1 hour, until cabbage is tender.

2 Drain cabbage well, then return to the pan and mix in butter and treacle.

3 Season with freshly ground black pepper and serve sprinkled with parsley, if using.

Cook’s tip
Cooked chestnuts can be added just before serving.

A Dairy Diary recipe

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1 Comment

  1. Pingback: Christmas Day Recipes « Dairy Diary Chat

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