About this recipe:Red cabbage is a perfect winter dish. It is the classic accompaniment to roast pork and game dishes and also goes well with ham at Christmas or sausages, any day of the week.
1 tbsp vegetable oil
1 onion, thinly sliced
1 small head red cabbage, cored and coarsely shredded
120ml red wine
1/4 tsp ground allspice
2 tbsp red wine vinegar
1 tbsp light muscovado sugar
1/4 tsp salt
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Method Prep:10min › Cook:30min › Ready in:40min
Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the cabbage, red wine and allspice. Reduce heat, cover and cook gently for 20 minutes or until tender.
Add the vinegar, sugar and salt and cook, uncovered, stirring occasionally, for 5 minutes or until almost all the liquid has evaporated. Stir in the butter and serve.
You could also add one peeled and chopped apple to the pan. And if you happen to have some fresh cranberries, they could go in too – 10 minutes before the other vegetables are cooked. For a twist, replace the allspice with one star anise.
Cooked this tonight to accompany boiled gammon. Absolutely delicious! Shall definitely be using this recipe again and again! I didn't have any red wine vinegar so substituted balsamic vinegar instead and it was lovely! - 06 Jan 2013
Made exactly as written and found it a little too sweet for our tastes, so I added more vinegar. The allspice was negligible, so I did give it an additional sprinkle of that spice, as well. I had to add some water while the cabbage was cooking because the moisture had evaporated, and it was starting to stick. Texture turned out nice, and taste was good. - 04 Apr 2015