A bowl of Christmas spiced red cabbage

Christmas spiced red cabbage

This vibrant, slow cooked red cabbage has a delicious sweet and sour flavour that goes incredibly well with roast meat or sausages.  It's a perfect side dish for your holiday table!
Course Side Dish
Keyword Christmas spiced red cabbage
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author Nickki Thompson


  • 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.


If you wish, you could cook this red cabbage in the oven at 150C in a flameproof casserole dish for 2 1/2 - 3 hours. 
The cabbage will keep for up to 5 days in the fridge (covered) or in the freezer for up to 2 months.