Spiced and Sticky Red Cabbage


The perfect accompaniment to any festive main course. Can also be served with cold cuts, pâtés and cheese.

Easy | 50mins | Serves 6-8

1 tbsp olive oil
1 medium-size red cabbage, quartered, cored and shredded
1 finger-size piece fresh root ginger, finely chopped
2 onions, sliced
1 tsp ground allspice
1 tbsp mustard seed
100g golden caster sugar
150ml red wine vinegar


1.     In a large saucepan, heat the oil and add the cabbage, ginger, onions, mustard seed and allspice. Cook for 5 minutes until it starts to wilt.
2.     Sprinkle in the sugar and add the vinegar. Cover with a lid, gently cook for 10 mins, then remove the lid and turn heat up to medium. Simmer the liquid in the pan for about 20 minutes, stirring occasionally, then continually stir for the final few minutes until all liquid has evaporated, a the bottom of the pan is sticky.
3.     Pour in to a bowl or dish and serve immediately or save in the fridge.

Keep up-to-date with The Meat Box Company Newsletter

Sign up for our newsletter to get news and special offers in your inbox.

Something went wrong. Please check your entries and try again.