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Braised Red Cabbage on a white plate next to spices

Braised Red Cabbage

Jack Slobodian
This braised red cabbage is rich and spiced, perfect for this time of year. Especially with Christmas just around the corner! 
5 from 9 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Course Side Dish
Cuisine British
Servings 8 People
Calories 178 kcal



  • 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.


Calories: 178kcalCarbohydrates: 26gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 38mgPotassium: 414mgFiber: 3gSugar: 20gVitamin A: 1173IUVitamin C: 60mgCalcium: 73mgIron: 2mg
Keyword Christmas Dinner, Christmas Red Cabbage, Spiced Red Cabbage, Sunday Roast
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