Pan-fried red and green cabbage
By OcadoLifeCooking the cabbage quickly retains its fresh flavour and cheerful colours. Toss in some roasted chestnuts or toasted pecans for extra crunch and flavour.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 3 tbsp of extra virgin olive oil
- 3 banana shallots, peeled and finely chopped
- 1 tbsp of coriander seeds, lightly bashed in a pestle and mortar with 1tsp sea salt
- 400 g of red cabbage, finely sliced
- 300 g of savoy or sweetheart cabbage, finely sliced
- 2 tbsp of quince jelly, (we used Paiarrop Membrillo Quince Paste)
- 40 ml of cider vinegar
Method
3 stepsStep 1
Add the oil and shallots to a large frying pan or wok and fry gently for 2 mins. Then add the coriander seeds, stirring for 1 min, before adding the cabbage. Turn the heat up and stir-fry, keeping the cabbage moving for 3 mins until it starts to wilt and cook down.
Step 2
Now add the quince paste and cider vinegar, stirring everything together well and cooking for a further 2 mins.
Step 3
Pile onto a serving plate to dish up.