Spiced red cabbage with prunes

Spiced red cabbage with prunes

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(3 ratings)

Prep: 5 mins Cook: 20 mins


Serves 8
Braised red cabbage with Christmassy flavours - a lovely addition to the festive table

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal98
  • fat4g
  • saturates0g
  • carbs15g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.56g
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  • 2 large onions, chopped



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

  • 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…

  • 1 tsp mixed spice
  • 900g/2lb red cabbage, 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…

  • 150ml stock, made with 1 vegetable or chicken stock cube
  • 2 tbsp red wine vinegar
  • 85g pitted prune
  • 2 tbsp redcurrant jelly


  1. Fry the onion in the oil until beginning to soften. Tip in the mixed spice, then fry a few seconds more.

  2. Add the remaining ingredients. Season, then stir well. Cover and simmer for 20 mins, stirring every now and then, until tender.

  3. On the day, reheat in a pan.

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Comments, questions and tips

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28th Dec, 2013
My favourite red cabbage recipe, ever!
markrice's picture
18th Jan, 2009
Tasted fantastic. However i cooked it for over an hour, covered in the over with a little butter to let the red cabbage really cook and soften!
5th Jan, 2009
I didn't have any red wine vingear so I used 1tbsp white wine vinegar instead and a couple of tbsp of Port. I though it tasted nice, but was a little bland, but there was so much we didn't eat it all on Christmas Day and we froze the rest. This was the secret ingredient! All it needed was reheating gently in a pan so it didn't burn and it was absolutely delicious and full of flavour. I will probably try it with the red wine vinegar if I have some available next time (although the port is still going in!!!)
23rd Dec, 2008
I thought it was a bit bland but I did alter the quantities a bit. I perked it up with some port and extra prunes.
12th Nov, 2008
Tastes very nice and very easy to make. i'll surely repeat this recipe.
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