Slow-Roasted Sweet Red Cabbage

Name: Slow-Roasted Sweet Red Cabbage
Yield: Serves 6
Ingredients: 2 tablespoons tamari or soy sauce; 2–3 spring onions (scallions), finely sliced; 1 small whole red cabbage; 30 g (1 oz) currants; 2 tablespoons honey or maple syrup; 3 tablespoons olive oil; sprinkle of white sesame seeds; salt and pepper, to taste; 1 red onion, sliced; pinch of cinnamon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I make this at Christmas every year and have done for a while. Everyone who tries this recipe makes it a staple as it is such a great way to eat cabbage. The slow cooking process brings out the natural sweetness of the cabbage and this dish also keeps well in the fridge when made in a bigger batch.

Ingredients

1 small whole red cabbage
3 tablespoons olive oil
1 red onion, sliced

Side dish
Vegan

Method

Cut the cabbage in half down the middle and remove the hard core. Cut into thin slices.

Heat the olive oil in a large pan or wok (large enough to hold all the cabbage), then add the cabbage, onion, and salt and pepper. Start with a higher heat, as the salt will release liquid from the cabbage, then reduce to a low heat and cook down slowly for at least 30 minutes, stirring occasionally.