Stir-fried red cabbage with mulled wine dressing

Stir-fried red cabbage with mulled wine dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6

Nothing says Christmas more than mulled wine and this recipe uses just that to turn red cabbage into a delicious side dish to accompany your festive fare

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal170
  • fat10g
  • saturates3g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein1g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 small red cabbage, cut into wedges and core removed
    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…

  • 4 tbsp goose fat (or use rapeseed oil to make to vegetarian)
  • 2 tbsp chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the dressing

  • 250ml red wine
  • 50ml red wine vinegar
  • ¼ tsp ground cloves
  • 1 cinnamon stick
  • 1 orange, zested and juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 25ml crème de cassis


  1. For the dressing, put the wine, vinegar, cloves and cinnamon in a saucepan. Cook for 15-20 mins until the liquid has reduced by 3/ 4 (to about 75ml ). Add the orange zest and juice to the pan with the crème de cassis, and set aside to keep warm.

  2. Next, shred the cabbage as finely as possible. Heat a wok until very hot, then add the goose fat and fry the cabbage and ginger for 10 mins. Toss through the dressing and cook for 5 mins more until the cabbage is softened but retains a good bite, serving sprinkled with sea salt.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?