This Christmas spiced red cabbage is slowly simmered with red onion, chopped apples, dried cranberries, cinnamon and ground allspice – it’s a vibrant, flavourful addition to your festive table!
And so it has begun. The Christmas adverts are starting to appear on tv. Channel 5 are showing cheesy Christmas movies on a Sunday afternoon starring James Van Der Beek (remember him? Dawson’s Creek?) Last night I caught the first annual sighting of the Coca Cola truck advert. You can’t walk into a shop without seeing a display of Christmas goodies. The most wonderful time of the year will soon be here and as usual, I’m like an over excited little kid. I LOVE Christmas.
This red cabbage recipe is the first in a series of festive recipes I’ll be sharing with you over the next few weeks – I can’t wait!
Red cabbage was not something that I grew up eating, but I’ve grown very fond of it over the years. It is incredibly versatile – it’s sweet sour flavour sits very happily alongside pretty much any roasted meat. It’s also delicious with sausages – hand me a plate of sausages, buttery mash, onion gravy and a generous helping of this spicy, aromatic red cabbage and you would make me a very happy girl indeed!
I like to make a big batch of this cabbage and freeze it in little bags – that way whenever I need some I can defrost it quickly and easily.
Red cabbage needs a long, slow simmer to enable all the flavours to merge together. It’s one of the easiest vegetable dishes going – all you need to do is chuck the ingredients in the pan, set it on a low heat and that’s it! Chopping us the cabbage is the only part that requires any real effort.
Please note that my recipe is for a medium cabbage – if you are feeding over 8 people, it would probably be wise to double the recipe.
I use pomegranate molasses in this recipe to provide a sour note, but if you don’t have any in your cupboard you can use red wine vinegar instead.
Christmas spiced red cabbage
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 red onion sliced thinly
- 1 tsp cinnamon
- 1 tsp ground allspice
- 1 medium red cabbage shredded finely
- 200 ml coudy apple juice
- 3 tbsp soft light brown sugar
- 2 tsp pomegranate molasses or 1 tbsp red wine vinegar
- 50 g dried cranberries
- Salt and Pepper
- Heat the oil and butter in a large saucepan, then add the onion and saute on a medium heat for about 5 minutes until softened but not coloured.
- Add the the cinnamon and ground allspice and cook for a couple of minutes before tumbling in the shredded cabbage and apples. Pour in the apple juice, light brown sugar, pomegranate molasses and dried cranberries.
- Stir well, cover with a lid and simmer on a very low heat for about 2-2 1/2 -3 hours - stirring every now and then to make sure the cabbage isn't sticking to the bottom of the pot, adding a little more apple juice if needed.
Pin me for later….
I’m linking this recipe up for #CookBlogShare, hosted this week by Casa Costello