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Pan-fried Red and Green Cabbage

The quince jelly and cider vinegar give these colourful veggies the perfect bite that will really cut through on the plate. Plus, it gives you a chance to break out the wok even on a roast day.

Serves 4 Total Time 30 mins


Get the ingredients here

  • 3tbsp extra virgin olive oil 
  • 3 banana shallots, peeled and finely chopped 
  • 1 tbsp coriander seeds, lightly bashed with 1tsp sea salt 
  • 400g red cabbage, finely sliced 
  • 300g green cabbage (savoy or sweetheart), finely sliced 
  • 2 tbsp quince jelly (we used Paiarrop Membrillo Quince Paste) 
  • 40 ml cider vinegar


  1. Add the oil and shallots to a large frying pan or wok and fry gently for 2 mins. Then add the coriander seeds, stirring for 1 min, before adding the cabbage.
  2. Turn the heat up and stir-fry, keeping the cabbage moving for 3 mins until it starts to wilt and cook down.
  3. Now add the quince paste and cider vinegar, stirring everything together well and cooking for a further 2 mins. 
  4. Pile onto a serving plate to dish up.
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