If you still need convinced by red cabbage as a Christmas side dish; then let me fix that for you. Every Christmas without fail, a big pot of this spiced red cabbage is simmering away in my kitchen. It's one of those dishes that fills the whole house with festive warmth before you've even taken a bite.
Most spiced red cabbage recipes braise for one to three hours. Mine is ready in 30 minutes on the hob, because cooking it with the lid on steams the cabbage at the same time as it softens. Same tender, glossy result, a fraction of the time.
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The combination of red cabbage and gentle winter spices creates the most deliciously tender side that works with absolutely everything on the Christmas dinner table.
It's also a great one to make ahead. It reheats beautifully and actually tastes even better the next day. I like to make mine the weeks leading up to Christmas and freeze it, so on the day it just needs warming through. Perfect if you're juggling guests, presents and ten different timers on Christmas Day!
Ingredients for Spiced Red Cabbage
- Salted Butter
- Fruit: apple, (I grate it so it melts into the cabbage in the short cooking time), smooth cranberry sauce (or redcurrant jelly) and lemon (optional)
- Vegetables: red onion and red cabbage
- Spices: ground nutmeg, ground cloves and ground cinnamon
- Stock: I used this chicken bone broth, but use vegetable stock if I want to make the dish fully vegetarian
- Sugar
How to make Spiced Red Cabbage
Prepare all vegetables: thinly slice cabbage, peel and grate apple (add a squeeze of lemon juice if using) and chop onions. Melt butter in pan and soften chopped onions.
Once softened, add apple, cabbage, cranberry sauce, sugar, nutmeg, cinnamon, cloves and stock. Mix to combine and bring to boil then reduce to simmer (with the lid on).
This spiced red cabbage is ready in under 30 minutes because cooking it with the lid on steams the cabbage at the same time as sautéing it. That's how it gets meltingly tender without the usual hours of braising.
After 15 minutes, remove the lid and keep cooking on medium heat until mostly all of the liquid has evaporated and the cabbage is tender and glossy (approx. 5 minutes). Finally, season with salt & pepper to taste.
How To Prep Ahead For Christmas
Spiced red cabbage can be prepared in advance of Christmas and either kept in the fridge or the freezer. Simply let it cool, then put it in an airtight container or freezer bag until needed.
- Freezer: up to 4 weeks before (defrost in fridge overnight)
- Fridge: 4 days
How to reheat: in the microwave, or on the hob with a little extra stock, until piping hot throughout.
FAQs
Yes, it actually tastes better the next day. Keep it in the fridge for up to 4 days or freeze for up to 4 weeks.
Simply use vegetable stock.
Redcurrant jelly works beautifully in its place.
It's a lovely Christmas dinner side and pairs well with roasts and sausages.
Warm winter spices are the classic choice. I use cinnamon, nutmeg and cloves, but allspice, star anise and ginger all work well too. Go easy on cloves, as a little goes a long way.
Cooking the cabbage with the lid on steams it while it softens in the butter, so it goes tender in about 15 minutes. Then the lid comes off for 5 minutes to cook off the liquid.
Fancy some other Christmas side dishes?
If you like this 30 minute spiced red cabbage recipe then why not try one of my other Christmas recipes?
- Honey Roast Carrots and Parsnips
- Beef Dripping Roast Potatoes in Air Fryer
- Oven Roasted Cauliflower Cheese
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Spiced Red Cabbage (30 Minute Recipe)
Ingredients
- 50 g salted butter
- 2 red onions
- 750 g red cabbage medium sized
- 1 apple peeled, cored and grated
- squeeze of lemon juice optional
- 1 tablespoon smooth cranberry sauce or redcurrant jelly
- 1 tablespoon sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground cinnamon
- 300 ml chicken or vegetable stock
Instructions
- Prepare all vegetables: thinly slice 750 g red cabbage, peel and grate 1 apple (add a squeeze of lemon juice if using) and chop 2 red onions
- Melt 50 g salted butter in pan and soften chopped onions
- Once softened, add apple, cabbage, 1 tbsp smooth cranberry sauce, 1 tbsp sugar, ¼ tsp ground nutmeg, ¼ tsp ground cinnamon, ¼ tsp ground clove and 300 ml chicken or vegetable stock
- Mix to combine, bring to boil then reduce to simmer - with a lid on the pot - for 15 minutes
- After 15 minutes, remove the lid and cook on a medium heat for about 5 minutes, until most of the liquid has evaporated and the cabbage is tender and glossy
- Finally, season with salt & pepper to taste
Adrian Day says
I made this Exactly to the recipe and aa I thought the cloves completely ruined it, I added honey which helped, next time I'll use honey and clementines DEFINITELY NOT CLOVES