Red cabbage with thyme and caraway butter recipe

1 rating

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. See method

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 90 calories / serving
  • Healthy

Ingredients

  • 1 tsp olive oil
  • 2 echalion shallots, finely chopped
  • 40g unsalted butter, softened
  • 1¼ tsp caraway seeds
  • 2 tsp finely chopped thyme, plus extra to garnish
  • 1 large red cabbage, finely shredded
  • 400ml vegetable stock

Each serving contains

  • Energy

    375kj
    90kcal
    5%
  • Fat

    7g 10%
  • Saturates

    4g 18%
  • Sugars

    5g 5%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 5.9g Protein 1.9g Fibre 4.2g

Method

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.

  1. 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.
  2. Meanwhile, in a small mixing bowl, combine the softened butter with the caraway seeds and thyme. Set aside.
  3. 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.
  4. 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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