Sticky spiced red cabbage

Sticky spiced red cabbage

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(32 ratings)

Prep: 15 mins Cook: 35 mins

Easy

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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Ingredients

  • 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
    Cabbage

    Cabbage

    ka-badge

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

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

    Ginger

    jin-jer

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

  • 2 onions, sliced
    Onion

    Onion

    un-yun

    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

Method

  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, questions and tips

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parkercip
20th Feb, 2017
5.05
Made this for first time tonight, it was amazing! The red wine vinegar I used was way out of date but didn't appear to affect the taste! Agree with others, I cooked it for twice the time and it was perfect. I will be making this on a regular basis, great recipe.
ashikeeps's picture
ashikeeps
24th Dec, 2016
1.3
I'm sorry but this was way too sweet AND vinegary. My family were choking on the level of vinegar as I was cooking and we all hated it even after simmering for much longer than stated in the recipe. Tried it again with less sugar and vinegar and turned out fine but seriously, this recipe should come with a warning!
GFW
2nd Feb, 2016
5.05
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
3rd Jan, 2016
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
17th Dec, 2014
5.05
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
26th Sep, 2014
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
28th Dec, 2013
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
kathryndonna
26th Dec, 2013
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
3rd Dec, 2013
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
25th Nov, 2013
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...?

Pages

jenhr7777
18th Dec, 2016
If I make this and freeze today for Christmas dinner, how will I cook it from frozen? Thanks
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
You can cook this in the microwave from frozen or defrost and then reheat in the microwave. Alternatively, you can defrost, put in a serving dish, cover with foil and heat through in the oven for around 15-20 mins alongside the rest of the Christmas meal.
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