Name: Slow cooked red cabbage recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves: 4–6
Ingredients: 1 red cabbage, shredded; 1 red onion, chopped; 2 cloves garlic, thinly sliced; 2.5cm piece fresh ginger, grated; 1/4 tsp ground cloves; 1/4 tsp ground cinnamon; 1 tsp crushed black peppercorns; 50g butter, cut into small chunks; 2 tbsp brown sugar; 1 tbsp red wine vinegar; 100ml port, or fruity red wine

By Rosie Hopegood

published 12 November 2021

in Recipes

Not only does this slow cooked red cabbage look good thanks to the vibrant colours, but it also tastes delicious.

Infused with cinnamon, cloves, and freshly ground ginger to give it a warming, fragrant finish. This slow cooked red cabbage dish features salty butter, tangy vinegar, and a little brown sugar to ensure the ideal balance of sweet and sour. Red cabbage will make the perfect side dish for your roast dinner or Christmas dinner. With plenty of vitamins C and K, red cabbage is a powerhouse of nutritional goodness. This is one of our most popular red cabbage recipes.

Ingredients

1 red cabbage, shredded
1 red onion, chopped
2 cloves garlic, thinly sliced
2.5cm piece fresh ginger, grated
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp crushed black peppercorns
50g butter, cut into small chunks
2 tbsp brown sugar
1 tbsp red wine vinegar
100ml port, or fruity red wine

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Method

Layer everything up in a lidded casserole, sprinkling with the garlic, ginger, spices, butter, sugar and salt as you go. Pour in the liquid.
Put the lid on, bring up to a boil, then reduce heat and slowly simmer for 1 hr, stirring every so often.

Top tips for making this slow cooked red cabbage

Some of our favourite pairings are game, like goose, pheasant, or venison, but it goes equally well with roast chicken or bangers and mash. Leave the dish to sit before serving so the earthy cabbage can be infused further by the aromatic spices

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Rosie Hopegood is a journalist, editor, and writer with many years of experience writing about lifestyle, including parenting, for a broad range of magazines and newspapers. Now based in Brooklyn, New York, Rosie has written for Daily Telegraph, Al Jazeera, The Observer, The Guardian, The Independent, Vice, Telegraph Magazine, Fabulous Magazine, Stella Magazine, Notebook Magazine, Saga Magazine, Reader’s Digest, Sunday Telegraph, Sunday Mirror, S Magazine, and Stella Magazine. She spent five years on staff at the Mirror, where she was Deputy Features Editor on the magazines team.