Festive Red Cabbage

As we approach Christmas I am reviewing my processes and recipes for Christmas dinner.

Red Cabbage
Image by Ralph Klein from Pixabay

For Christmas lunch this year I am planning to make some festive red cabbage.


knob of butter
2 tbsp olive oil
1 onion, finely sliced or chopped
1 x 500g (or half a) red cabbage, shredded finely using a food processor (white core discarded) or with a knife.
2 tbsp Balsamic vinegar
splash of Port
1 tsp ground cinnamon
3 tbsp soft brown sugar
3 eating apples, peeled, cored and diced
2 tsp redcurrant
2 tsp cranberry sauce


Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices and season. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy. Stir in the sugar, apples and Balsamic vinegar, add a splash of port. Cover with a lid and let it cook gently for 30 minutes.

At this point I set it aside while I cooked the rest of the lunch. Ten minutes before I served lunch, I put it back on the heat and stirred.

Stir in the redcurrant and cranberry sauce (you don’t need to use both, you could use one or none) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

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