Sweet and sour red cabbage

    40 min

    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.

    19 people made this

    Serves: 6 

    • 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
    • 15g butter

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. 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.

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    Reviews in English (2)


    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