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.
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 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 accompaniments 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 accompaniments for your Christmas dinner or Sunday roast try this creamed leeks recipe here.
This Braised Red Cabbage Recipe Is Suitable For…
Celiac (Gluten Free)
Vegans (Vegetarians & lactose intolerant)
Braised Red Cabbage
- Food Processor (optional)
- Large Pot
- 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
- 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.
- You can add your spices to a bouquet garni so that it easier to take out after cooking.