Spiced red cabbage with prunes

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• femke

  12 November 2008

  femke rated and commented on this recipe

  

  Tastes very nice and very easy to make. i'll surely repeat this recipe.

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• Gemjane

  23 December 2008

  Gemjane rated and commented on this recipe

  

  I thought it was a bit bland but I did alter the quantities a bit. I perked it up with some port and extra prunes.

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• Zurkon

  05 January 2009

  Zurkon commented on this recipe

  I didn't have any red wine vingear so I used 1tbsp white wine vinegar instead and a couple of tbsp of Port. I though it tasted nice, but was a little bland, but there was so much we didn't eat it all on Christmas Day and we froze the rest. This was the secret ingredient! All it needed was reheating gently in a pan so it didn't burn and it was absolutely delicious and full of flavour. I will probably try it with the red wine vinegar if I have some available next time (although the port is still going in!!!)

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• mark rice

  18 January 2009

  mark rice commented on this recipe

  Tasted fantastic. However i cooked it for over an hour, covered in the over with a little butter to let the red cabbage really cook and soften!

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• kasia

  14 January 2013

  kasia rated this recipe

  

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Ingredients

• 2 large onions , chopped
• 2 tbsp olive oil
• 1 tsp mixed spice
• 900g/2lb red cabbage , shredded
• 150ml stock , made with 1 vegetable or chicken stock cube
• 2 tbsp red wine vinegar
• 85g pitted prunes
• 2 tbsp redcurrant jelly

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian

Ingredients

• 2 large onions , chopped
• 2 tbsp olive oil
• 1 tsp mixed spice
• 900g/2lb red cabbage , shredded
• 150ml stock , made with 1 vegetable or chicken stock cube
• 2 tbsp red wine vinegar
• 85g pitted prunes
• 2 tbsp redcurrant jelly

PER SERVING

98 kcalories, protein 2.0g, carbohydrate 15.0g, fat 4.0 g, saturated fat 0.0g, fibre 0.0g, sugar 13.0g, salt 0.56 g

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