Christmas spiced red cabbage

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it’s really sticky

  • Prep:25 mins
    Cook:1 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 82
  • fat 3g
  • saturates 2g
  • carbs 10g
  • sugars 9g
  • fibre 4g
  • protein 2g
  • salt 0.06g


  • 1 large red cabbage (about 1kg/2lb 4oz)
  • 25g butter
  • 2 red onions, finely chopped
  • finely grated zest and juice 1 orange
  • 1 cinnamon stick
  • 150ml port
  • 1 tbsp red wine vinegar


Get ahead
You can make the cabbage up to 2 days in advance and keep it in the fridge, or freeze for up to 1 month. Add a little water before heating through in a saucepan or microwave.Sweeten up

If you prefer a sweeter result, try adding 1 tablespoon of brown sugar or 1 tablespoon of red currant jelly.

Our favourite additions

Looking to give your cabbage an edge? Add a splash of crème de cassis or enhance the spicy flavours with a few cloves and star anise. A dash more vinegar will increase the sharpness or boost flavour and texture with a few caraway seeds or some juniper berries and chopped apple.



  1. Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

  2. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

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