Slow cooked red cabbage recipe

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Red cabbage makes the perfect side dish for your roast dinner or Christmas dinner. This easy recipe has all the classic flavourings for a delicious flavour.

Serves4–6
SkillEasy
Preparation Time5 mins
Cooking Time1 hours
Total Time1 hours 5 mins
Five A DayOne
Cost RangeCheap

Not only does this slow cooked red cabbage look good thanks to the vibrant colours, but it also tastes delicious.

Infused with cinnamon, cloves, and freshly ground ginger to give it a warming, fragrant finish. This slow cooked red cabbage dish features salty butter, tangy vinegar, and a little brown sugar to ensure the ideal balance of sweet and sour. Red cabbage will make the perfect side dish for your roast dinner or Christmas dinner. With plenty of vitamins C and K, red cabbage is a powerhouse of nutritional goodness. This is one of our most popular red cabbage recipes (opens in new tab).

Ingredients

  • 1 red cabbage, shredded
  • 1 red onion, chopped
  • 2 cloves garlic, thinly sliced
  • 2.5cm piece fresh ginger, grated
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1 tsp crushed black peppercorns
  • 50g butter, cut into small chunks
  • 2 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • 100ml port, or fruity red wine

WEIGHT CONVERTER

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Method

  1. Layer everything up in a lidded casserole, sprinkling with the garlic, ginger, spices, butter, sugar and salt as you go. Pour in the liquid.
  2. Put the lid on, bring up to a boil, then reduce heat and slowly simmer for 1 hr, stirring every so often.

Top tips for making this slow cooked red cabbage

Some of our favourite pairings are game, like goose, pheasant, or venison, but it goes equally well with roast chicken or bangers and mash. Leave the dish to sit before serving so the earthy cabbage can be infused further by the aromatic spices

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Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.