This vegetarian side dish is sure to sit proudly amongst your Sunday lunch spread. It really makes the most of seasonal red cabbage, pairing with sweet shallots and a velvety, fragrant butter, and is a quick, easy and healthy dinner idea.
- Heat the oil in a large, heavy-based pan over a low heat. Add the shallots and cook until they begin to soften, for about 5-10 mins.
- Meanwhile, in a small mixing bowl, combine the softened butter with the caraway seeds and thyme. Set aside.
- Add the cabbage and stock to the pan with the shallots. Cover and simmer for 12-15 mins, stirring occasionally, until almost all of the liquid has evaporated and the cabbage is tender.
- Drain off any excess liquid from the cabbage and, while hot, stir through the flavoured butter. Season to taste and serve, garnished with extra thyme leaves.
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