Christmas red cabbage
- Good Food team
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Serves 8
Easy
Prep: 25 mins
Cook: 1 hr
A star rating of 4 out of 5.41 ratingsRate
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This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 large red cabbage
(about 1kg/2lb 4oz)
-
25g butter
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2 red onions
finely chopped
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finely grated zest and juice 1 orange
-
1 cinnamon stick
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150ml port
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1 tbsp red wine vinegar
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Nutrition: per serving
-
kcal82
-
fat3g
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saturates2g
-
carbs10g
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sugars9g
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fibre4g
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protein2g
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salt0.06g
low
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Method
-
step 1
Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
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step 2
Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.
RECIPE TIPS
GET AHEAD
You can make the cabbage up to 2 days in advance and keep it in the fridge, or freeze for up to 1 month. Add a little water before heating through in a saucepan or microwave.
SWEETEN UP
If you prefer a sweeter result, try adding 1 tablespoon of brown sugar or 1 tablespoon of red currant jelly.
OUR FAVOURITE ADDITIONS
Looking to give your cabbage an edge? Add a splash of crème de cassis or enhance the spicy flavours with a few cloves and star anise. A dash more vinegar will increase the sharpness or boost flavour and texture with a few caraway seeds or some juniper berries and chopped apple.
Recipe from Good Food magazine, December 2007
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A star rating of 4 out of 5.41 ratings
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