Spicy cabbage

  • serves 4

Savoy cabbage is spiced with chilli flakes, root ginger and star anise, topped with sultanas and drizzled with sherry. Works as a side dish or a veggie dish on its own.



  • golden sultanas a handful
  • savoy cabbage 1 small
  • sesame oil 50ml
  • olive oil
  • root ginger a thumb-sized piece, finely shredded
  • chilli flakes ½ tsp
  • star anise 2
  • allspice ¼ tsp
  • icing sugar 1 tbsp
  • white wine vinegar 100ml
  • sweet sherry 50ml


  • Step 1

    About an hour before preparing the cabbage, put the sultanas in a bowl and cover with hot water.

  • Step 2

    Trim the cabbage of the stalk and any undesirable leaves before splitting it down the centre. Put each half flat-side down on a chopping board and shred as finely as you can.

    Rinse and drain it in a colander. This will wet the cabbage minimally and take the perfect amount of water to the pan.

  • Step 3

    Put the sesame oil and 1 tbsp olive oil into a large pan big enough to let the cabbage move around freely and heat until really hot. Throw in the cabbage with the ginger, chilli, star anise, allspice and sultanas. It should crackle and spit madly – stir vigorously to let the cabbage colour. This will take about 5-6 minutes.

    Then sprinkle over the icing sugar while continuing to stir. When the sugar starts to caramelise, splash in the vinegar and sherry. Keep on cooking until all the liquids have evaporated.

    Season your cabbage with a generous amount of salt and a wallop of black pepper.

Nutritional Information

  • Kcals 221
  • Fat 15g
  • Saturates 2.1g
  • Carbs 17.4g
  • Fibre 4.8g
  • Protein 3.7g
  • Salt 0.05g