Christmas red cabbage recipe

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Our Christmas red cabbage takes 10 minutes to prepare and serves 8.

Christmas red cabbage
(Image credit: Getty Images)
  • Vegetarian
Serves8
SkillEasy
Preparation Time10 mins
Cooking Time1 hours 45 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories242 Kcal12%
Sugars21.7 g24%
Saturated Fat5 g25%
Protein2.6 g5%
Fat8.5 g12%
Carbohydrates25.3 g10%

This Christmas red cabbage has seven ingredients and can even be frozen ahead.

Not only is this classic side dish delicious with a roast turkey, it’s also great with ham and beef or even stuffed into sandwiches. If you’d like to add some more festive flavour to your red cabbage, consider adding a star anise or cinnamon stick to the pot.

Ingredients

  • 75g (3oz) butter (or dairy-free spread)
  • 2 red onions, finely sliced
  • 1.5kg (3lb 5oz) red cabbage, very finely sliced
  • 300ml (½pt) port
  • 4 tbsp cranberry sauce
  • 75g pack dried cranberries
  • 2tbsp light muscovado sugar

WEIGHT CONVERTER

to

Method

  1. Melt the butter in a large heavy-based pan, add the onions and gently cook for 15 mins until very soft. Stir in the cabbage, port, cranberry sauce, dried cranberries and sugar. Add 150ml (¼pt) water and season with salt and black pepper.
  2. Bring to the boil, cover and simmer for 1 hour. Remove the lid and cook for a further 15 mins until all the liquid has gone. Check seasoning and serve.

Top tips for making our Christmas red cabbage

For an extra fruity flavour consider adding the zest and juice of an orange. You might also like to add a grated apple. 

What does red cabbage go with?

Red cabbage is a bold flavour and usually (as in this recipe) is enhanced with other punchy additions like port and cranberry. This means it's a great side dish to serve with other strong flavours like salty baked gammon, game meats like pheasant, partridge or duck, or fat British sausages.

Which is healthier, red or green cabbage?

Both red and green cabbage are very low calories, high in fibre and other nutrients - so they're both very healthy. But red cabbage is even more healthy, with ten times more vitamin A - vital for immunity, skin and eye health. It's also packed with cancer-fighting antioxidants and has more iron than green cabbage.

Can you make Christmas red cabbage ahead?

Yes, the red cabbage can be made a couple of days ahead. In fact the flavour will develop if you let it rest. The cabbage can also be cooled and frozen a month in advance. Defrost in the fridge overnight then microwave or reheat on the hob until piping hot. 

Save washing up and make your cabbage in a dish that will look lovely on your Christmas table so people can help themselves.

Le Creuset Noel Signature Cast Iron Round Casserole - View at John Lewis & Partners 

Le Creuset Noel Signature Cast Iron Round Casserole - <a href="https://john-lewis-and-partners.pxf.io/c/221109/871855/12148?subId1=hawk-custom-tracking&sharedId=goodtoknow-gb&u=https%3A%2F%2Fwww.johnlewis.com%2Fle-creuset-noel-signature-cast-iron-round-casserole-24cm-artichaut%2Fp110645511%3Fs_ppc%3D2dx_mixed_home_BAU%26tmad%3Dc%26tmcampid%3D2%26gad_source%3D1%26gclid%3DCj0KCQiA7OqrBhD9ARIsAK3UXh2YXgaaAfPMrwjJifSrvNbGc8qISxK1vByiaXyNW44S_LDQ0Y9RmgUaAovaEALw_wcB%26gclsrc%3Daw.ds" data-link-merchant="john-lewis-and-partners.pxf.io"" target="_blank" rel="nofollow">View at John Lewis & Partners 

A festive twist on the iconic Le Creuset casserole dish, this one-pot wonder has a beautiful tree decoration and a gold star handle. It’s perfect for making this red cabbage but can also be used to make stews, your festive pie filling or even a delicious warm rice pudding.

You might also like our braised red cabbage or if you have leftover raw cabbage, this pickled red cabbage is delicious too. Read our guide on how to cook red cabbage if you want more tips.

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.