Cooking Instructions
1.
Heat the
olive oil (15 mL)
in a large saucepan over a medium-low heat, then add the
shredded cabbage (1)
,
easy ginger (5 g)
,
pumpkin spices (2 g)
and
onion (2)
.
2.
Sprinkle over the
caster sugar (100 g)
and add the
red wine vinegar (150 mL)
. Cover the pan and leave to simmer for 10 minutes.
3.
Remove the lid, turn up the heat to medium and simmer, stirring, until all the liquid has evaporated and the cabbage becomes sticky and glossy.
4.
Serve with your favourite roast or in your favourite sandwich.