Christmas spiced red cabbage

Christmas spiced red cabbage

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

Prep: 25 mins Cook: 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 large red cabbage (about 1kg/2lb 4oz)
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 25g butter
    Butter

    Butter

    butt-err

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

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

    Orange

    or-ange

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mama'sfood
21st Dec, 2011
5.05
Made this for Christmas 2010 and will be making it again this christmas. Yummy yum, I can eat it by the spoonful!
pinpin79
5th Sep, 2011
5.05
Loved this dish and it freezes well (really needs to as it makes a huge amount!)
covlocks
28th Dec, 2010
5.05
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
20th Dec, 2010
4.05
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
18th Dec, 2008
Added S&P to the recipe to bring out the flavours
littlelouise
16th Dec, 2008
4.05
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
15th Feb, 2008
4.05
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
27th Jan, 2008
4.05
I did this on Christmas day and it was lovely, everyone enjoyed it - especially loved the Cinnamon in it
lindaroos
23rd Dec, 2007
Add a handfull of raisins. Children especially love this.
doshis
14th Dec, 2007
hi i used 1tbls of basamic viniger instead it was nice hope you try it doshis

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?