Why You’ll Love This Recipe
I love this dish because it’s both simple to prepare and incredibly flavorful. The cabbage soaks up the sweet and tangy spiced syrup, becoming tender and deeply aromatic. It’s a versatile side that complements everything from roast pork and beef to vegetarian mains, and it looks stunning on the plate with its rich jewel-like color. Best of all, I can make it ahead of time, and it reheats beautifully — perfect for stress-free entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 red cabbage, finely sliced
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250 ml red wine vinegar (about 1 cup)
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250 g brown sugar (about 1 ¼ cups)
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250 ml water (about 1 cup)
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1 cinnamon stick
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1 star anise
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4 green cardamom pods
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1 teaspoon sea salt
Directions
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Prepare the syrup: In a large pot, I combine the water, brown sugar, red wine vinegar, and salt over medium heat. I stir until the sugar dissolves, then add the cinnamon stick, star anise, and cardamom pods. I let the spices infuse for 30 minutes.
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Preheat the oven: I set the oven to 350°F (180°C).
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Prepare the cabbage: I place the sliced cabbage into a deep baking dish. I pour the spiced syrup (including the spices) over the cabbage, making sure it’s evenly coated. Then I cover the dish tightly with aluminum foil.
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Bake the cabbage: I bake the covered dish for 90 minutes. Then, I remove the foil, stir the cabbage, and bake uncovered for another 20 minutes, until tender and the liquid has reduced.
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Serve: Once cooked, I remove the whole spices, adjust seasoning with more salt if needed, and serve warm.
Servings and timing
This recipe serves 8 people. The total time is about 2 hours and 20 minutes, including 15 minutes of prep, 30 minutes of spice infusion, and 1 hour 55 minutes of baking.
Variations
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With apples: I sometimes add sliced apples to the cabbage before baking for a hint of fruitiness.
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Extra spice: A few whole cloves or a bay leaf can deepen the flavor.
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Different vinegar: I’ve swapped red wine vinegar for apple cider vinegar for a softer, fruitier tang.
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Make it savory: For less sweetness, I reduce the sugar slightly and add a splash of balsamic vinegar.
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Bouquet garni: I tie the spices in cheesecloth for easy removal after cooking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the cabbage gently in a pot over low heat or in the microwave. The flavors actually improve after a day or two. It also freezes well for up to 2 months — I thaw it in the fridge overnight and reheat before serving.
FAQs
Can I make spiced red cabbage ahead of time?
Yes, I often make it a day or two in advance. The flavor develops even more as it sits, and it reheats perfectly.
What should I serve with spiced red cabbage?
I love pairing it with roast pork, beef, goose, or duck. It also goes well with vegetarian mains like nut roasts.
Can I reduce the sugar?
Yes, but it will be less rich and sweet. I usually cut back slightly without affecting the texture.
Do I have to bake it?
No, I can simmer it on the stovetop instead, but I find baking brings out a deeper, caramelized flavor.
Why use red cabbage instead of green?
Red cabbage holds up better to long cooking and keeps its vibrant color, which makes the dish more visually appealing.
Conclusion
This Spiced Red Cabbage is one of my favorite side dishes for the holidays. It’s colorful, fragrant, and full of flavor, making any meal feel more festive. I love how it pairs with roasts and how easy it is to prepare in advance. Whenever I want to add something special to the table, this recipe never disappoints.
Print
Spiced Red Cabbage
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A sweet, tangy, and warmly spiced side dish, this red cabbage is perfect for Christmas dinners, Sunday roasts, or cozy winter meals.
Ingredients
1 red cabbage, finely sliced
250 ml red wine vinegar (about 1 cup)
250 g brown sugar (about 1¼ cups)
250 ml water (about 1 cup)
1 cinnamon stick
1 star anise
4 green cardamom pods
1 tsp sea salt
Instructions
Prepare Syrup:
In a large pot, combine water, brown sugar, red wine vinegar, and salt over medium heat. Stir until sugar dissolves.
Add cinnamon stick, star anise, and cardamom pods. Let infuse for 30 minutes.
Preheat Oven:
Preheat oven to 350°F (180°C).
Prepare Cabbage:
Place sliced cabbage in a deep baking dish. Pour syrup (with spices) over cabbage, coating evenly. Cover tightly with foil.
Bake:
Bake covered for 90 minutes. Remove foil, stir cabbage, and bake uncovered for 20 more minutes until tender and liquid reduces.
Serve:
Remove whole spices. Stir cabbage, adjust seasoning with extra salt if needed, and serve warm.
Notes
Slicing Tip: Use a food processor for quick, even cabbage slices.
Spice Removal: Tie spices in cheesecloth for easy removal before serving.
Make Ahead: This dish tastes even better the next day and can be reheated for easy holiday prep.
Pairings: Excellent with roast pork, duck, turkey, or vegetarian roasts.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Side Dish
- Method: Baking, Braising
- Cuisine: British
