Sticky spiced red cabbage

This colourful dish will complement any
festive main course. Toss any leftovers with a drizzle
of olive oil and serve with
cold cuts, pâté or cheese

  • Prep:15 mins
    Cook:35 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 137
  • fat 3g
  • saturates 0g
  • carbs 27g
  • sugars 24g
  • fibre 0g
  • protein 3g
  • salt 0.04g


  • 1 tbsp olive oil
  • 1 medium-size red cabbage, quartered, cored and shredded
  • 1 finger-size piece fresh root ginger, finely chopped
  • 2 onions, sliced
  • 1 tsp ground allspice
  • 1 tbsp mustard seed
  • 100g golden caster sugar
  • 150ml red wine vinegar


Get ahead
This recipe can be made up to two days ahead and reheated with a splash of water, or you can make it up to a month ahead and freeze.Stir-fried crunchy christmas cabbage
Heat the oil in a large wok, then briefly fry the ginger and dry spices. Add the shredded cabbage plus 2 tbsp red wine vinegar and 1 tbsp honey. Fry for a few mins until the cabbage just begins to wilt.


  1. Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.

  2. Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

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