Christmas spiced red cabbage

Christmas spiced red cabbage

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(15 ratings)

Prep: 25 mins Cook: 1 hr


Serves 8
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal82
  • fat3g
  • saturates2g
  • carbs10g
  • sugars9g
  • fibre4g
  • protein2g
  • salt0.06g
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  • 1 large red cabbage (about 1kg/2lb 4oz)
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 red onion, finely chopped
  • finely grated zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 cinnamon stick
  • 150ml port
  • 1 tbsp red wine vinegar


  1. Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

  2. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

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Comments (19)

jamgeorge's picture

So easy to make a few days enforce and reheat on the day, tasted delicious.

roy batty's picture

just in the process of making this, smells and looks good :)

LStevens78's picture

Just made this ready for Christmas lunch. It was a bit bland so I have added a couple of dessert spoons of brown sugar hoping it will liven it up a bit. We shall see!

mp04oj's picture

I added dried cranberries and toasted pecans.

cjwraight's picture

This was ok, I wasn't impressed as I thought it lacked flavour despite putting more port and vinegar in, and deffo needs a tablespoon of sugar. The bf liked it though. An ok recipe

fionadaughton's picture

Made this according to the recipe, and it was horrible - ended up in the bin. It's a shame, as have made red cabbage for Christmas before which was lovely but unfortunately couldn't find the recipe and thought this would be the same. Definitely a big no.

whoissalma's picture

Made for xmas lunch and got rave reviews. Best cabbage recipe I have used.

bdwwelton's picture

Another great recipe. Made in advance as suggested, and enjoyed the time it freed up on Christmas day. Better than the M&S ready-made equivalent!

madeitwithlove's picture

Sorry forgot to star rate it, done now. Happy Christmas everyone.

madeitwithlove's picture

Made this for Christmas 2010 and will be making it again this christmas. Yummy yum, I can eat it by the spoonful!

pinpin79's picture

Loved this dish and it freezes well (really needs to as it makes a huge amount!)

covlocks's picture

I have made this for the past 4 years and serve it with Rudolph Pie for either a nice late Chrstmas Ever meal or a New Years Eve Party Meal.

I dont change the recipe - its great as it is.

zetallgerman's picture

Made this last weekend as a "test run" for Xmas Eve... everyone loved it and it reminds me of the way my grandmother used to cook "Rotkraut" back home in Germany. I needed to add a bit or brown sugar but I guess that's individual taste.

mchamb's picture

Added S&P to the recipe to bring out the flavours

littlelouise's picture

I have made this for christmas this year and frozen it. Before freezing it tasted (and smelled) lovely. I will be adding some raisins, when heating up, as suggested above too!

soraya's picture

Can only say excellent. The best recipe for red cabbage that have ever tried. Did add a spoonful of balsamic vinegar as suggested by above comment.

hollywatts's picture

I did this on Christmas day and it was lovely, everyone enjoyed it - especially loved the Cinnamon in it

lindaroos's picture

Add a handfull of raisins. Children especially love this.

doshis's picture

hi i used 1tbls of basamic viniger instead it was nice hope you try it doshis

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