serving suggestion

Brasied Spiced Red Cabbage

£6.95

Available for delivery until 23rd December 2021

Gluten Free Vegetarian Serves 4/6

Recommendations

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Red cabbage braised with mixed spices.

Serves 4/6

Spiced Cabbage:

Ingredients:

Red Cabbage (84%), Sultanas (5%) (Golden Sultanas, Sulphur Dioxide, Sunflower Oil), Brown Sugar, Unsalted Butter (Milk), Red Wine Vinegar (De-Alcoholised Cabernet Sauvignon, Cabernet Sauvignon, Salt, Preservative: Sulphur Dioxide), Cinnamon, Orange Juice (0.3%), Mixed Spices (Coriander, Cassia, Ginger, Fennel, Nutmeg, Cloves), Orange Zest (0.05%), Salt, Black Pepper

May contain: Celery and Celeriac

 

Allergen Information. For allergens see ingredients in Bold Produced in an environment where, wheat, celery, eggs, tree nuts, mustard, soya, fish, crustaceans, and molluscs are handled.

For best results microwave/hob cook from chilled

Remove the sleeve of the spiced cabbage and pierce the film several times.

Place onto a microwaveable plate and heat on full power ( 750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Stir halfway through the cooking time. Mix well and allow to stand for 1 minute.

Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure the cabbage is fully heated before serving.

Warning: Product will be hot. Take care when removing from microwave and when removing film. Ensure product is hot throughout. Do not re-heat more than once.

DISCLAIMER

We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.