Christmas spiced red cabbage

Christmas spiced red cabbage

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(26 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 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



    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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25th Dec, 2011
Another great recipe. Made in advance as suggested, and enjoyed the time it freed up on Christmas day. Better than the M&S ready-made equivalent!
21st Dec, 2011
Sorry forgot to star rate it, done now. Happy Christmas everyone.
21st Dec, 2011
Made this for Christmas 2010 and will be making it again this christmas. Yummy yum, I can eat it by the spoonful!
5th Sep, 2011
Loved this dish and it freezes well (really needs to as it makes a huge amount!)
28th Dec, 2010
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.
20th Dec, 2010
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.
18th Dec, 2008
Added S&P to the recipe to bring out the flavours
16th Dec, 2008
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!
15th Feb, 2008
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.
27th Jan, 2008
I did this on Christmas day and it was lovely, everyone enjoyed it - especially loved the Cinnamon in it


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