Name: Red cabbage with juniper & pears
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 onions halved and sliced; 2 large garlic cloves chopped; 30 juniper berries chopped; 1 red cabbage (about 1kg), quartered, cored and shredded; 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

Home
Recipes
Red cabbage with juniper & pears

Red cabbage with juniper & pears

Sara Buenfeld

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 2.6 out of 5.3 ratingsRate

loading...

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

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Bay & bacon roast turkey with make-ahead gravy

A star rating of 5 out of 5.2 ratings

Mustard Yorkies

A star rating of 4 out of 5.3 ratings

Devil pigs on horseback

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 onions

halved and sliced
2 large garlic cloves

chopped
30 juniper berries

chopped
1 red cabbage

(about 1kg), quartered, cored and shredded
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal130
fat3g

low
saturates0g
carbs19g
sugars17g
fibre7g
protein2g
salt0.2g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2.6 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now