Braised red cabbage
Calorie controlled cooking spray
600 g, quartered and core removed, thinly shredded
Red Wine Vinegar
Cloves, Whole or Ground
⅛ teaspoons, level, ground, 1 pinch
⅛ teaspoons, level, 1 pinch
2 medium, cored, halved and thinly sliced
30 g, toasted and chopped
- Set a large lidded pan over a medium heat and mist with cooking spray. Add the onion and cook for 5 minutes, until softened, then add the red cabbage and cook for 10 minutes.
- Stir in the vinegar, redcurrant jelly, ground cloves and nutmeg and 200ml water. Season, then cover and simmer for 45 minutes. Add the pears and cook for a further 15 minutes, until the cabbage is tender and the pears soft.
- To serve, scatter over the pecans.