Winter Spiced Red Cabbage

Amy Massey
by Amy Massey
8 Servings
1 hr 15 min

Of all the wonderful dishes I put together for our big family Christmas meal, I couldn't believe how much the red cabbage was talked about! What is usually a fairly plain side dish is completely transformed in this recipe with numerous winter flavours and spices.

The cabbage is both sweet and spiced and pairs perfectly with poultry and game meat. You will be surprised by how far 1 small cabbage can stretch when sliced finely and cooked in this way. If cooking for a small group, you will easily have leftovers of this dish which can be stored in the fridge for up to a week and easily reheated and served with other meals.

The cabbage is slowly cooked in a medley of seasonings and flavours, including fresh oranges which infuse into the cabbage.

First, red onion is slowly cooked in butter until soft and golden.

Then the whole spices if cinnamon and star anise are added, releasing a warm and festive scent.

Finely sliced cabbage is stirred into the pan, ready to be steamed among the spices.

Fresh apple and sugar is added to provide a sweetness to the dish and red wine is then poured in to provide enough liquid to steal the cabbage, without watering down the flavour.

The result is a warm, full-bodied, richly spiced cabbage dish that makes the perfect side dish.

Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 1 small red cabbage
  • 1 small red onion, finely chopped
  • 1 apple, peeled, cored and chopped into small cubes
  • 1 tbsp unsalted butter
  • 1 large cinnamon stick
  • 1 star anise
  • 1/2 cup red wine
  • 3 tbsp brown sugar
  • 2 tbsp cranberry sauce
  • 2 large slices orange

Using the slicing attachment of a food processor or a sharp knife, slice the outer leaves of your cabbage finely.
Heat a large saucepan and add the butter.
Once the butter has melted add the onion and cook over a gentle heat until softened.
Add the cinnamon stick and star anise and continue to cook for 1 minute until fragrant.
Add the sliced cabbage, apple and sugar and stir well to combine.
Add the wine and bring to a boil.
Place the orange slices on top, then cover with a lid and reduce the heat to very low.
Allow to simmer very gently for 30 minutes, stirring occasionally to prevent the cabbage from sticking to the pan.
Remove the orange slices and stir in the cranberry sauce.
Leave to cool, uncovered for a further 10 minutes until and any excess juices have evaporated.