Chinese braised red cabbage

Chinese braised red cabbage

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(9 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal150
  • fat56g
  • saturates1g
  • carbs22g
  • sugars20g
  • fibre5g
  • protein4g
  • salt1.41g
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  • 1 large red cabbage, finely shredded
    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…

  • 3 red chillies, halved, deseeded and chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • large piece fresh root ginger, peeled and finely sliced
  • 4 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 4 garlic cloves, chopped
  • 75ml rice wine vinegar
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 50g caster sugar
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • toasted sesame seeds
  • 1 tbsp sesame oil


  1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.

  2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.

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Comments, questions and tips

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Colin Jackson's picture
Colin Jackson
6th Jan, 2019
Didn’t get ‘sticky’. Was more ‘braised’. Not sure how you’d expect the fluid to evaporate with the lid on. Disappointing.
22nd Mar, 2020
I made this dish by following the recipe: It was amazing and delicious.
5th May, 2015
Lovely, but cooked for a bit longer than the recipe stated
18th Jan, 2009
Very good - would allow more time to cook it than 25 minutes, although I think my cabbage was very big - you can just keep it warm if it's ready ahead of other food. Also served with sticky pork recipe, would make again.
2nd Mar, 2008
Really nice - served it with the peking chicken and the brocolli stir fry.
18th Jan, 2008
Served this with the sticky pork recipe ( My advice is make sure you cook the cabbage for long enough because we were in a bit of a rush and so it didn't turn out as soft or glazed as I would have liked. I didn't have any rice wine vinegar so used a combination of rice vinegar and white wine vinegar. Look out for the star anise after it has cooked because they tend to hide themselves pretty well!
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