Red cabbage with juniper & pears

Red cabbage with juniper & pears

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Serves 8
Swap apple for wedges of pear, which go beautifully with the garlic, juniper and cinnamon in this colourful side dish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal130
  • fat3g
  • saturates0g
  • carbs19g
  • sugars17g
  • fibre7g
  • protein2g
  • salt0.2g


  • 2 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…

  • 2 onions, halved and sliced



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

  • 2 large garlic cloves, chopped
  • 30 juniper berries, chopped
  • 1 red cabbage (about 1kg), quartered, cored and shredded



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 tsp ground cinnamon or 2 cinnamon sticks
  • 4 tbsp red wine vinegar
  • 3 tbsp light muscovado sugar
  • 600ml vegetable stock, made with 2 stock cubes
  • 2 firm pears, peeled, cored and each cut into 8 wedges



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…


  1. Heat the oil in a large heavy-based pan. Add the onions and sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with the cinnamon, vinegar, sugar and stock.

  2. Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn’t catching on the bottom of the pan.

  3. Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week.

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Comments, questions and tips

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18th Dec, 2016
We make this every Christmas and love it! We leave out the cinnamon (as no one likes it in our household), and add more pears. It does make quite a lot, but guaranteed will not be wasted. Its really tasty, and tastes fab with Gammon too!
15th Dec, 2015
Not bad, but not so good either. Don't know if it's because we're not used to eating cooked red cabbage in my region of France (red cabbage for slaws is more common), but we found this tasted strange. Halved the recipe, hoping to have 2 meals for the 2 of us, but apparently, I'll end up eating the leftovers on my own...
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