Ingredients
1 each large red cabbage, finely shredded
2 each red chillis, finely chopped (remove the seeds if you do not like too much spice)
Thumb sized piece of ginger, peeled and finely shredded
4 each whole star anise
3 each garlic cloves, thinly sliced
100ml rice wine vinegar
2 tbsp light soy sauce
50g sugar
1 tsp sesame oil
Cooking Method
Step 1
Put all ingredients, except the sesame oil, into a large saucepan with a lid and gently bring to a simmer over a medium heat. Reduce the heat to low and simmer for 25-30 minutes with the lid on.
Step 2
Check the cabbage regularly, stirring each time, and if necessary, add a splash of water if the cabbage starts to dry out.
Step 3
Once the cabbage is cooked, remove the lid, and turn up the heat to reduce any liquid in the pan to a sticky glaze.
Step 4
Serve the cabbage piping hot and drizzle with the sesame oil once you’ve served the cabbage in a large serving bowl.
