This braised red cabbage is rich and spiced, perfect for winter. Red Cabbage is a common accompaniment for British Christmas dinner, Sunday Roasts and game birds like duck.
About Red Cabbage
Red Cabbage is part of the Brassica oleracea group. The plant leaves change colour from red to purple depending on the ph level of the soil it has been grown in. Cabbage is a sessional plant which is seeded in spring and harvested late Autumn/Fall.
Red Cabbage Health Benefits
- Red cabbage is packed with vitamins A, C & K. Red cabbage contains approximately 95% of the recommended daily vitamin C in just 100 grams.
- Despite only having 31 calories per 100 grams, red cabbage is linked to stronger bones, lower inflammation and a healthier heart.
Sunday Roast & Christmas Dinner
Braised red cabbage is just one of many side dishes you will find with either a British Christmas dinner or Sunday roast. More common accompaniments include Yorkshire puddings, roast potatoes, sessional vegetables and gravy.
If you are looking for more side dishes for your Sunday roast or Christmas dinner try one of these delicious recipes!
More Recipes You May Like…
If you’re looking for another delicious red cabbage recipe, try this red cabbage sauerkraut.
Braised Red Cabbage
Equipment
- Large Pot
Ingredients
- 1 Red cabbage Finely Sliced
- 125 ml Red wine Vinegar
- 125 g Brown sugar
- 750 ml Red wine
- 1 Star nise
- 1 Cinemon stick
- 4 Green cardamom Optional
- Freshly grated Nutmeg Optional
- Sea Salt
Instructions
- In a large pot over a medium heat add the sugar and vinegar, bring to a simmer and reduce the mixture until it becomes a thin syrup.
- Add the red cabbage and sauté for 10-15 minutes, until the cabbage has halved in size.
- Pour in the red wine and add the spices. Mix thoroughly. Turn down the heat to medium-low and cook until the cabbage is tender and the red wine has a syrup consistency (approximately 1 hour).
- Take out the cinnamon stick and star anise. Season with sea salt and serve fresh from the pot.
Notes
- You can add your spices to a bouquet garni so that it easier to take out after cooking.
Kari Hermann
Tuesday 17th of March 2020
I haven't had braised cabbage in years - I forgot how good it is. Thanks for the great recipe!
Jackslobodian
Monday 22nd of June 2020
No problem :)
Dannii
Tuesday 17th of March 2020
We always make this as part of our Sunday roast dinner.
Jackslobodian
Monday 22nd of June 2020
Me too!
Lauren Vavala | DeliciousLittleBites
Tuesday 17th of March 2020
I love cabbage and eat it all the time, but never though to add brown sugar and cinnamon to it. I'm making this with the extra cabbage from St. Patty's dinner tonight!
Jackslobodian
Monday 22nd of June 2020
Oooh I hope it tasted delicious!
kim
Tuesday 17th of March 2020
Yum! Love this recipe! It was so easy and tasty. Will definitely be making this one again!
Jackslobodian
Monday 22nd of June 2020
Thank you :)
Emese
Saturday 7th of December 2019
I love the gorgeous purple color of cabbage. It is a great addition to any festive dinner table. Thanks for the recipe. I'll definitely make this.
Jackslobodian
Monday 13th of January 2020
Thank you :)