Put the spices, bay leaf and ginger on to a 15cm (6in) square of muslin. Gather the edges together to make a bag and secure with string.
Step 2
Heat the oil in a large pan and gently fry the shallots for 5-7min until softened. Stir in the sugar, vinegar, cabbage and 4tbsp water. Add the muslin bag and push down into the cabbage. Cover with a lid and simmer gently for 1hr 45min, stirring occasionally, until the cabbage is tender.
Step 3
To serve, remove the muslin bag, put the cabbage into a warmed serving dish and garnish with parsley.
Per Serving:
Calories: 80
Total carbs: 11 g
Total fat: 3 g
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