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Braised red cabbage on a white plate next to spices.

Spiced Red Cabbage (Christmas Dinners and Sunday Roasts)

Jack Slobodian
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.
5 from 11 votes
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
infusing time 30 minutes
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine British
Servings 8
Calories 162 kcal

Equipment

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.

Notes

Slicing Tip: You can use a food processor with a slicing attachment to quickly and evenly slice the red cabbage.
Spice Removal: For easier spice removal, you can tie the cinnamon stick, star anise, and cardamom pods in a small piece of cheesecloth to create a bouquet garni. This will make it easy to remove the spices before serving.

Nutrition

Calories: 162kcalCarbohydrates: 40gProtein: 2gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 332mgPotassium: 324mgFiber: 3gSugar: 34gVitamin A: 1172IUVitamin C: 60mgCalcium: 85mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.