This Spiced Red Cabbage is a flavorful and vibrant side dish, perfect for elevating your Christmas dinners or Sunday roasts. The combination of sweet, tangy, and warm spiced flavors pairs beautifully with hearty roast meats and vegetables, adding a festive touch to your meal.
Ingredients
- Red Cabbage: Use a medium to large red cabbage for this recipe. The cabbage will significantly reduce in size once cooked, softening and absorbing the sweet and spiced flavors beautifully.
- Red Wine Vinegar: Red wine vinegar adds a tangy, slightly acidic flavor that balances the sweetness of the sugar and enhances the spices. It also helps give the cabbage a deeper, richer red color during cooking.
- Brown Sugar: Brown sugar brings a rich, molasses-like sweetness to the dish. You can use regular brown sugar or soft brown sugar, depending on what you have on hand. If necessary, white sugar can be used as a substitute, though the flavor will be lighter.
- Cinnamon Stick, Star Anise, and Green Cardamom: These warming spices infuse the dish with a comforting depth of flavor. The cinnamon and star anise add a sweet warmth, while the green cardamom gives a slightly aromatic, fragrant note.
- Sea Salt: A touch of sea salt helps balance the sweet and acidic elements, harmonizing all the flavors together.
Expert Tips
Slice the Cabbage Thinly: For the best texture, slice the cabbage as thinly as possible. This allows it to cook evenly and absorb the flavors of the spiced syrup more effectively. A food processor can make this step quicker and easier.
Cover Tightly with Foil: When baking, make sure to cover the dish tightly with aluminum foil. This traps moisture and allows the cabbage to braise, becoming tender without drying out.
Stir Halfway Through Cooking: Stirring the cabbage midway through cooking ensures even distribution of the spiced syrup and helps the cabbage cook more uniformly.
Remove Spices Before Serving: To make serving easier, tie the whole spices in a small piece of cheesecloth to create a bouquet garni. This will allow you to easily remove them before serving, ensuring no one bites into a stray spice.
Reduce in a Saucepan if Necessary: If your cabbage has excess liquid or tastes under-flavored after baking, it likely needs further reduction. Place the cabbage and its liquid into a saucepan over medium heat and cook, stirring occasionally, until the liquid has thickened and the flavors have concentrated.
Storage and Leftovers
Spiced red cabbage stores well and can be made ahead of time. Once cooled, transfer the cabbage to an airtight container and refrigerate for up to 3 days. To reheat, simply warm it gently in a saucepan over medium-low heat, stirring occasionally until heated through.
If you’d like to freeze the cabbage, allow it to cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
FAQs
Can I make Spiced Red Cabbage ahead of time?
Yes, spiced red cabbage can be made ahead of time. I usually prepare it in advance for Sunday roasts or Christmas dinners. If you plan on preparing it in advance, you can leave the spices (cinnamon, star anise, and cardamom) in the dish to further infuse the flavors. Simply remove the spices on the day you plan to serve it for a richer, more aromatic taste. Store the cabbage in an airtight container in the fridge and reheat it on the stovetop before serving.
What can I serve with Spiced Red Cabbage?
Spiced Red Cabbage pairs beautifully with a variety of roasted meats, such as turkey, pork, beef, or game birds like duck and goose. It’s also well alongside roast potatoes, roasted vegetables, Yorkshire puddings and other festive sides.
Is Spiced Red Cabbage vegetarian or vegan?
Yes, this recipe is naturally vegetarian and vegan. It’s a great plant-based side dish for festive dinners.
Can I cook Spiced Red Cabbage on the stovetop instead of baking it?
Yes, you can cook Spiced Red Cabbage on the stovetop. Cover the pot with a lid and simmer over medium heat for 45 minutes, stirring occasionally. Then, remove the lid and cook for an additional 30 minutes, allowing the liquid to reduce and thicken while stirring occasionally to prevent sticking.
Can I cook Spiced Red Cabbage on the stovetop instead of baking it?
Yes, you can cook Spiced Red Cabbage on the stovetop. Start by sautéing the cabbage in duck fat, goose fat, or oil for 15 minutes over medium heat, stirring occasionally as the cabbage releases its water. Then, pour in the spiced syrup, cover with a lid, and simmer slowly for 1 hour, stirring occasionally. After 1 hour, remove the lid and continue cooking until the liquid has thickened and the cabbage is tender.
More Recipes You May Like:
- Baked Cauliflower Cheese
- Creamed Leeks
- Red cabbage sauerkraut
- Mississippi Pot Roast
- Sticky Toffee Pudding
- Spiced Toffee Sauce
Spiced Red Cabbage (Christmas Dinners and Sunday Roasts)
Equipment
- Large Pot
- Deep Baking Dish
- Aluminum foil
Ingredients
- 1 Red cabbage finely sliced
- 250 ml Red wine vinegar (about 1 cup)
- 250 g Brown sugar (about 1 ¼ cups)
- 250 ml Water (about 1 cup)
- 1 Cinnamon stick
- 1 Star nise
- 4 Green cardamom
- 1 tsp Sea Salt
Instructions
Prepare the Syrup:
- In a large pot, combine the water, brown sugar, red wine vinegar, and salt over medium heat.
- Stir occasionally and bring the mixture to a simmer. Continue stirring until the sugar has fully dissolved into the liquid.
- Add the cinnamon stick, star anise, and cardamom pods to the pot, and let the infuse for 30 minutes.
Preheat the Oven:
- Preheat your oven to 350°F (180°C).
Prepare the Cabbage:
- Place the finely sliced red cabbage into a large, deep baking dish.
- Carefully pour the spiced syrup (including the spices) over the cabbage, making sure the cabbage is evenly coated.
- Cover the baking dish tightly with aluminum foil to trap in the moisture.
Bake the Cabbage:
- Place the baking dish in the preheated oven and bake for 90 minutes.
- Carefully remove the foil and stir the cabbage thoroughly.
- Return the uncovered baking dish to the oven and bake for an additional 20 minutes, or until the cabbage is soft and the liquid has reduced.
Serve:
- Once the cabbage is fully cooked, remove the cinnamon stick, star anise, and cardamom pods from the dish.
- Mix the cabbage well and season to taste with additional salt if needed, and serve warm.
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 :)