Spiced red cabbage with prunes

Spiced red cabbage with prunes

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8

Braised red cabbage with Christmassy flavours - a lovely addition to the festive table

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
98
protein
2g
carbs
15g
fat
4g
saturates
0g
fibre
0g
sugar
13g
salt
0.56g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

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

Method

  1. Fry the onion in the oil until beginning to soften. Tip in the mixed spice, then fry a few seconds more.
  2. Add the remaining ingredients. Season, then stir well. Cover and simmer for 20 mins, stirring every now and then, until tender.
  3. On the day, reheat in a pan.

Recipe from Good Food magazine, December 2008

Ads by Google

Comments, questions and tips

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

Comments

Show comments
mlstevens's picture

My favourite red cabbage recipe, ever!

markrice's picture

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!

zurkon's picture

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!!!)

gemjane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lekkereten's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips