Sticky spiced red cabbage

Sticky spiced red cabbage

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(28 ratings)

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
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  • 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.

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Comments (31)

sami_anne's picture

This is yummy even my other half likes it(hes fussy) i added some apples and raisons to it.

lilimohiddin's picture

Lovely - would be delicious with cold meats

janehempenius's picture

Delicious. Needs to cook a lot longer than indicated.

jose81's picture

Tasty but very crunchy and will add more liquid and cook for longer next time. No allspice so just added ground nutmeg and cinnamon. Will def try again though.

veggiesara's picture

This wasn't as tasty as I expected it to be-I personally found that the ginger and allspice overwelmed the flavour of the red cabbage. If I made it again I would put half the amount of ginger and spice.

jose81's picture

Delicious, despite not really generating a sticky sauce during cooking...

sallycownie's picture

This cabbage was GORGEOUS and froze beautifully into smaller portion to defrost at a later date.

itsamee's picture

Lovely, we had this with sausage casserole but will definatley cook it again for Christmas.

angie1967's picture

this is excellent. give it a try- you won't be disappointed.

bethocallaghan's picture

I used chinese 5 spice instead of the Allspice and it worked very well.

zedzoom's picture

Excellent - well worth the extra trouble. I do it in the slow cooker.


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