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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