Name: Stewed Red Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp sunflower oil; 25 g (vegan) butter; 4 red onions, peeled and chopped; 500 g red cabbage, outer leaves removed and shredded; 100 ml beef stock or Uhh-Mami Beef’ish; 1 clove; 1 tsp ground cinnamon; 4 tbsp runny honey

Red cabbage is in season during autumn and winter. This recipe can be stored in a clean, sterilised jar for up to one month.

Preparation

Heat the oil and butter in a heavy-based pan and fry the onions until they turn brown. Add the shredded red cabbage, the clove, the cinnamon, the bouillon and the honey. Bring to the boil, reduce the heat and leave to stew for 10 – 15 minutes. Season with salt and freshly ground pepper.

Serve with mashed potatoes and meat or a vegetarian option of choice.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.