Spiced red cabbage

braised spicy red cabbage

spiced red cabbage

Welcome back, dear Candi! How I missed you… I did patiently wait for you return but I do confess it was beginning to feel like a monologue. Well …merry belated Christmas and a happy Boxing day to you and everyone else who reads this blog. For my Christmas lunch yesterday I made a nice roast crown of turkey (my vegetarianism took a bit of a knock) but also a nut roast (recipe to follow). Of course I also made lots of lovely vegetables to accompany them. One of them was the spiced red cabbage you see here, which is traditional to make at this time of the year.  My sister in law Stefania asked for the recipe so I thought I might as well blog it. There are many similar recipes around. I used one from Riverford, the organic farms website. I am not a lover of cabbage, I have got to be honest,  but I have got to say this way of making it is rather nice. The good thing about it is that you can make it in advance and eat it cold as well as hot. It keeps really well. The only problem is I slightly overestimated the amount we would need. I could probably have fed a battalion with the quantities I made! :-) By the way another nice variation on the theme this year in the vegetables department was with the brussel sprouts. Instead of the ones with chestnuts I usually make  I cooked them with caramelised onions and blue cheese. Yummy! Definitely a success! 


  • 1 red cabbage, very finely shredded, tough ribs & core removed
  • 2 red onions, peeled & finely sliced
  • 2 apples, cored & sliced or diced
  • 1 tsp allspice
  • ½ tsp caraway seeds
  • 2 bay leaves
  • 4 tbsp red wine vinegar
  • 50g light brown sugar
  • 4 tbsp redcurrant jelly/cranberry sauce


  1. Put all the ingredients in a large, heavy-based pan, one with a lid.
  2. Season and bring up to a simmer, cover and cook for 1 hour. checking and stirring regularly.
  3. If it does look like it’s catching any stage, add a splash of water (and check the hob temperature).


red cabbage 1



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4 Responses to “Spiced red cabbage”

  • Mmm… Grazie!!!! Mi sembra anche facile, ricetta ideale! Adoro il cavolo di tutti i tipi, la provo asap

  • Io non solo adoro tutti i cavoli ma ho anche il bisogno estremo di idee su come cucinarli, visto che se vuoi mangiare verdura a km zero in Brianza per molti mesi, i cavoli fanno da padroni nella nostra dispensa!
    Appena mi capita a tiro un cavolo rosso, ci provo!

  • BUONISSIMO!!! L’ho cucinato per una cena con amiche ed è stato un successone!! E menomale che ne avevo fatto in abbondanza perché abbiamo bissato il giorno dopo con grande piacere!!!
    Lo consiglio vivamente, un boccone tira l’altro! Grazie per la ricetta

    • Beh sono contenta che sia piaciuto. Quando io l’ho fatto a Natale avrebbero potuto mangiare in cento. Ne ho avanzato una valanga ma è molto buono anche a freddo così non l’ho buttato via. Io ci ho aggiunto gorgonzola e noci. YUM!

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