Flemish-style Red Cabbage with Dried Fruits and Juniper


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 650 g (1 lb 7 oz) red cabbage, core removed, finely shredded
  • 300 ml (½ pint) red wine
  • 150 ml (¼ pint) port
  • 5 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 600 ml (1 pint) well-flavoured chicken stock
  • 150 g (5 oz) mixed ready-to-eat dried fruits, such as apricot, pear, fig and apple, halved
  • 12 juniper berries
  • 2 tablespoons redcurrant jelly
  • Salt and freshly ground black pepper


    I adore braised red cabbage and cannot understand why it is so often only cooked around Christmas time. It deserves to be savoured more widely. This combination of red cabbage, dried fruits and juniper is particularly good. It makes the perfect accompaniment to roast pork and many game dishes.

    Preheat the oven to 200°C/400°F/gas mark 6. Place the shredded cabbage in a large ovenproof dish, pour over the red wine, port and wine vinegar, then sprinkle over the sugar and season lightly.

    Bring the stock to the boil, then pour it over the cabbage and add the dried fruit and juniper berries. Bring to the boil, cover with a tight-fitting lid, then transfer to the oven and braise for up to 1 hour or until the cabbage is very tender. If any liquid remains, uncover the pan and continue to cook until evaporated. Add the redcurrant jelly, mix well to form a glaze around the cabbage, then serve immediately.