Red cabbage with coriander seed in a serving dish

Red cabbage with coriander seed

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Serves 6

Add coriander seeds, apples and maple syrup to red cabbage to make a punchy festive side dish. A colourful addition to any Christmas dinner table

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegan

Nutrition: Per serving

  • kcal97
  • fat2g
  • saturates0g
  • carbs14g
  • sugars13g
  • fibre5g
  • protein2g
  • salt0.3g
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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 red cabbage, around 900g, quartered, cored and 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…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1½ tbsp coriander seeds
  • 2 bay leaves
  • 2 Granny Smith apples, peeled, cored and chopped
  • 75ml good-quality vegan white wine vinegar
  • 50ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt.

  2. Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.

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