Stir-fried red cabbage with pear and five spice
By:
Jess Meyer
Former deputy food editor, delicious.
- Published: 1 Dec 21
- Updated: 18 Mar 24
Stir-fried red cabbage with pear and five-spice is a quick and versatile side dish. Serve it as a midweek side or even with Christmas turkey.
Prefer your red cabbage braised and tender rather than crisp and crunchy? Try our braised red cabbage with apple and mustard vinaigrette.
Ingredients
- 2 tbsp vegetable oil
- 1 large red onion, finely sliced
- 3cm piece fresh ginger, finely chopped
- 1 small red cabbage, shredded
- 2 firm pears, cored and thinly sliced
- 3 tbsp rice vinegar (or cider vinegar)
- 2 tbsp soy sauce
- 1 tbsp soft light brown sugar
- 1½ tsp chinese five-spice
- Juice 1 orange, plus 1 tsp finely grated zest
- Sesame seeds, toasted in a dry pan, to serve
Method
- Heat the oil in a wok or large frying pan over a high heat. Add the onion and ginger and stir-fry for 1-2 minutes until the onion has softened and the ginger is taking on a little colour. Add the red cabbage and a pinch of salt, then continue to cook, tossing the cabbage regularly, for about 3-4 minutes until softened.
- Turn the heat to medium, then add the rest of the ingredients except the sesame seeds. Continue to cook, stir-frying, until the red cabbage is tender and glossy (about 4-5 minutes).
- Taste and season with a pinch more salt and/or vinegar if you like, then sprinkle with sesame seeds to serve.
- Recipe from November 2021 Issue
Nutrition
- Calories
- 122kcals
- Fat
- 4.2g (0.3g saturated)
- Protein
- 2.1g
- Carbohydrates
- 16.1g (15g sugars)
- Fibre
- 5.8g
- Salt
- 0.7g
delicious. tips
Stir-frying the cabbage keeps it firmer and crisper than braising. If you like your cabbage very soft, at the end of step 2, put a lid on the wok and turn the heat to low, then cook for another 10-15 minutes until soft.
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