Full-Flavored Red Cabbage with Pears & Hazelnuts


Preparation info

  • Serves


    • Difficulty


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

This is a good recipe for red cabbage, I find; I always receive compliments on it. What makes it easy is that it can be served either warm or cold. Serving it cold actually makes things really simple for a Christmas meal.


  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 2 small cloves garlic, minced
  • Leaves of 4 sprigs fresh rosemary, coarsely chopped, plus some extra for garnish
  • About 15 juniper berries, crushed
  • ½ head red cabbage (about 2¼ pounds/1 kg), cored and sliced
  • 1 teaspoon ground cinnamon
  • 3 tablespoons raw cane sugar
  • 4 tablespoons (60 ml) red wine vinegar
  • 1⅔ cups (400 ml) vegetable stock
  • 2 pears, peeled, cored, and cubed
  • Sea salt and freshly ground black pepper
  • Heaping cup (50 g) hazelnuts, briefly toasted in a dry skillet
  • 6 tablespoons hazelnut oil



Heat the olive oil in a heavy-bottomed pan. Add the onions and sauté them for about 10 minutes, until soft. Stir in the garlic, rosemary, and juniper berries and sauté them for a minute. Add as much cabbage as will fit in the pan and cook while stirring until it wilts. Then add more cabbage.

Add the cinnamon, sugar, and vinegar, cook for a while, then douse with the stock. Cover the pan and let simmer over low heat for about 45 minutes.

Add the pear cubes about 15 minutes before the end of the cooking time. Season with salt and pepper. Let cool.


Heat up the cabbage in the same pan, stirring continuously, or just leave it at room temperature. Garnish with some extra rosemary leaves and the hazelnuts, and drizzle with a splash of hazelnut oil.