Christmas spiced red cabbage

Christmas spiced red cabbage

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(27 ratings)

Prep: 25 mins Cook: 1 hr


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
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  • 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 is a dairy product made from separating whole milk or cream into fat and…

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



    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


  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.

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Comments, questions and tips

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16th Apr, 2020
Needed work. Had to add ground cinnamon, ginger, allspice, brown sugar, salt and pepper. It was very lacking before adding all of the above.
Thomas Turk's picture
Thomas Turk
7th Dec, 2019
No microwave please. All food and drink will take on cancer-causing radiolytic compounds, All Vitamins are destroyed, most proteins are damaged. even from thawing or warming. Radiation Ovens
Freya Coglan's picture
Freya Coglan
18th Nov, 2019
Can this be made and frozen ahead of Christmas?
FamilyLee's picture
24th Dec, 2018
So delicious!! I added a tbsp of brown sugar as suggested and it was perfect. Making today for Xmas dinner tomorrow.
30th Jan, 2015
So easy to make a few days enforce and reheat on the day, tasted delicious.
roy batty
24th Dec, 2013
just in the process of making this, smells and looks good :)
22nd Dec, 2013
Just made this ready for Christmas lunch. It was a bit bland so I have added a couple of dessert spoons of brown sugar hoping it will liven it up a bit. We shall see!
2nd Oct, 2013
I added dried cranberries and toasted pecans.
24th Feb, 2013
This was ok, I wasn't impressed as I thought it lacked flavour despite putting more port and vinegar in, and deffo needs a tablespoon of sugar. The bf liked it though. An ok recipe
25th Dec, 2012
Made this according to the recipe, and it was horrible - ended up in the bin. It's a shame, as have made red cabbage for Christmas before which was lovely but unfortunately couldn't find the recipe and thought this would be the same. Definitely a big no.


27th Nov, 2019
Does this require exactly a cinnamon stick or can you substitute it for ground cinnamon?
lulu_grimes's picture
2nd Dec, 2019
Hello, you can use ground cinnamon but be careful not to overpower the flavour as it's much stronger.1/4 tsp may be enough if your cinnamon is very fresh, add another 1/4 tsp for the last 5 minutes if the initial amount isn't enough for you. I hope this helps.
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