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Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 2.6 out of 5.3 ratings

thudgell

A star rating of 4 out of 5.

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!

ldupuy

A star rating of 3 out of 5.

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…

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