Repollo picante

Ingredientes

• a handful golden sultanas
• 1 small savoy cabbage
• 50 ml sesame oil
• olive oil
• a thumb-sized piece root ginger finely shredded
• 1/2 tsp chilli flakes
• 2 star anise
• 1/4 tsp allspice
• 1 tbsp icing sugar
• 100 ml white wine vinegar
• 50 ml sweet sherry

Preparación

1. 1

   About an hour before preparing the cabbage, put the sultanas in a bowl and cover with hot water.

2. 2

   Trim the cabbage of the stalk and any undesirable leaves before splitting it down the centre. Put each half flat-side down on a chopping board and shred as finely as you can. Rinse and drain it in a colander. This will wet the cabbage minimally and take the perfect amount of water to the pan.

3. 3

   Put the sesame oil and 1 tbsp olive oil into a large pan big enough to let the cabbage move around freely and heat until really hot. Throw in the cabbage with the ginger, chilli, star anise, allspice and sultanas. It should crackle and spit madly – stir vigorously to let the cabbage colour. This will take about 5-6 minutes. Then sprinkle over the icing sugar while continuing to stir. When the sugar starts to caramelise, splash in the vinegar and sherry. Keep on cooking until all the liquids have evaporated. Season your cabbage with a generous amount of salt and a wallop of black pepper.