Sticky spiced red cabbage

Prep: 15 mins Cook: 35 mins


Serves 6 - 8
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal137
  • fat3g
  • saturates0g
  • carbs27g
  • sugars24g
  • fibre0g
  • protein3g
  • salt0.04g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium-size red cabbage, quartered, cored and shredded



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 1 finger-size piece fresh root ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground allspice
  • 1 tbsp mustard seed
  • 100g golden caster sugar
  • 150ml red wine vinegar


  1. Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.

  2. Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

Ads by Google

Comments, questions and tips

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

Comments (31)

GFW's picture

Always a favourite on Christmas Day. Inevitably with timings on the day it ends up simmering for longer but plenty sauce. Leftovers keep for days in the fridge.

kookymooky's picture

I've made this twice, once as a trial run for Christmas day and Christmas day itself. The first time I felt it was a bit on the sweet side and the second it seemed a bit too vinegary but family liked it both times. Four and a half stars.

rattle504's picture

I made this today and have frozen it for Christmas Day. I added 2 chopped apples, a large slug of port and only 70 ml of the red wine vinegar after reading the comments comparing it to chutney. I added about 15 minutes to the cooking time and it is neither too hard nor mushy. I am not usually a red cabbage fan but am looking toward to serving and eating this next week! Delicious!

jarrestr's picture

Have made this so often. It freezes well too. I just cook it till it reaches the constistancy that I like. Goes with so many autumn and winter dishes.

sooz71's picture

Very easy to make but I also thought it required extra cooking with the lid off for about another 20 to 30 mintutes.
I also felt it needed something extra to jazz it up a bit so after reading the comments on here, reduced some port in the pan until almost sticky before stirring the cabbage through again. Just what it needed.

kathryndonna's picture

I loved this although I can see why it might be a little too vinegary for some. There was plenty of liquid to the dish which may have reduced to a syrup eventually but was fine as it was. I served it hot with Matt Tebbut's spicy beef and there was plenty of both left for leftovers, both delicious cold.

hogs's picture

lovely - add a sloosh of port and a shake of cinnamon... to get the sauce to become syruppy i took the cabbage out and strained the liquids back into the pan, put on high heat for a few minutes stirring until syruppy, then add to the cabbage.

satutatu's picture

Just made this & while it's tasty, it is really rather dry. Nowhere near enough liquid to make a 'sauce' and it's already vinegary enough, so when I defrost this for Christmas, I guess I'll try and sauce it up with something like a splash of...port...?

Rachel1195's picture

This is DELICIOUS!!!! I don't usually like red cabbage, but this is one of the nicest veg dishes I have made in a long time! As mentioned by others - it does need the extra cooking time (about 30 mins extra I'd say) GO FOR IT!!! Make it now...!

trinnyloves2shop's picture

Easy to make and absolutely delicious

driftwood13xx's picture

I hadnt got any Allspice but had Asda Mixed Spice - then found out that it was the same thing anyway. Also didnt have any fresh ginger but had some ground ginger so used that. Was slightly concerned about the vinegary smell initially and wondered if it would taste vinegary. I too cooked it for a bit longer (only because I got the timing wrong), but it was really beautiful! I will definitely keep this recipe for the future.

janh70's picture

Excellent - but I agree that it's worth cooking on a very low heat for about an hour before reducing down. I too added a little apple with the onions and cabbage.

Last year I made the red cabbage with cider and apple and it was enjoyable but this dish is far superior.

dollmakers's picture

Really lovely and festive - converted me, as I was only making it to appease others, but was pleasantly surprised. No red wine vinegar so used half port, half blackberry and elderflower vinegar probably a little more than the recipe called for, but it all went lovely and sticky in the end. Made xmas eve, rewarmed the next day - easy, stress free, delicious side.

rkidd000's picture

We found this a little too sweet and sour for our taste as a vegetable dish - it was rather more like a chutney.

lynnehanna's picture

Nicest red cabbage recipe ever. I added apples and cooked it longer than recipe states. Went down a treat with the family!

Ravenisdead's picture

Mixed result in our house! Not exactly what I thought it would be and don't think I would make again.

flocor's picture

Yum but agree with the others and cooked it for longer.

flocor's picture

Yum but agree with the others and cooked it for longer.

lynmerry's picture

Very tasty, although it needs to be cooked for longer. The 1st time, I followed the recipe and it was very crunchy. This time I left it cooking on a low heat for nearer an hour before taking the lid off to reduce the liquid - it was perfect

katmonki's picture

Very nice. used white wine vinegar and a bit of apple, which worked well.

Need to cook it for longer and with a bit more liquid to get it nice and soft


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…