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Fry the finely chopped onions and grated ginger in a splash of oil.
Deseed the chillies before chopping them up into small pieces. Add this to the frying pan.
Finely chop the garlic, then crush it with a knife to create a garlic paste. Add this to the frying pan.
Finally, add the sugar, red wine vinegar, bay leaves, mustard seed and the sprigs of thyme to the pan. Season with cumin, coriander and salt.
Leave everything to simmer gently until it’s turned into a compote. Done!
Grate the white cabbage and the carrots, then toss together in a large bowl.
Stir the parsley into the sour cream and season with salt and pepper. Mix the sour cream into the white cabbage and carrots. Voilà!