Spiced Red Cabbage

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 45

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This wonderfully comforting dish for autumn and winter is filled with rich, sweet flavours. Best made a day ahead and reheated, it works very well with baked ham, duck or even roast chicken, although I am happy to eat it on its own.

Ingredients

  • 50 g butter
  • 1 tbsp olive oil
  • 1 small red cabbage, finely sliced
  • 1 red onion, finely sliced
  • 1 red chilli, finely sliced (seeds included if you like the heat)
  • 100 ml red wine vinegar or 50 ml balsamic
  • 75 g unrefined brown sugar
  • ½ tsp allspice
  • ½ tsp ground cloves
  • sea salt
  • freshly ground black pepper
  • 200 ml water

    Method

    Melt the butter with the oil in a saucepan over a medium heat, add the red cabbage, onion and chilli, stir well and cook for 10 minutes. Add the vinegar, sugar, allspice, cloves, seasoning and water, mix well and bring to the boil. Reduce the heat, cover and simmer the dish for 1 hour, checking frequently. If the mixture becomes dry during cooking, add a little more water. Serve hot or reheated.