Sticky spiced red cabbage

Sticky spiced red cabbage

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(32 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 onions, 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, questions and tips

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7th Nov, 2013
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...!
6th May, 2013
Easy to make and absolutely delicious
2nd Mar, 2013
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.
27th Nov, 2012
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.
3rd Jan, 2012
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.
2nd Jan, 2012
We found this a little too sweet and sour for our taste as a vegetable dish - it was rather more like a chutney.
29th Dec, 2011
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
28th Dec, 2011
Mixed result in our house! Not exactly what I thought it would be and don't think I would make again.
24th Dec, 2011
Yum but agree with the others and cooked it for longer.
24th Dec, 2011
Yum but agree with the others and cooked it for longer.


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