Mulled red cabbage with clementines

Mulled red cabbage with clementines

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6 generously

Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
138
protein
2g
carbs
31g
fat
1g
saturates
0g
fibre
4g
sugar
30g
salt
0.1g

Ingredients

  • 4 clementines (or satsumas or mandarins), 1 left whole, zest and juice from 3
  • 15 cloves
  • 700g chunk red cabbages, finely shredded
  • 2 red onions, chopped
  • 200ml red wine vinegar
  • 140g brown sugar
  • 1 tsp mixed spice

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Stud the whole clementine with the cloves and set aside.
  2. Mix the remaining ingredients in a big saucepan or flameproof casserole. Cover and cook for 30 mins, then snuggle in the studded clementine, cover again and cook for 30 mins more until the cabbage is tender. Season and eat hot or at room temperature.

Recipe from Good Food magazine, December 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips