Christmas cabbage

Create a truly scrumptious side dish to your festive feast, using red cabbage.

Christmas cabbage
Christmas cabbage. Image: Martin Mulchinock
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Even the most reluctant cabbage fans will love this recipe, it transforms this unassuming vegetable into a delicious punch of flavours, perfect to eat hot with a roast, even a nut roast, or cold with cheese.


Serves 6

  • 180ml red wine
  • 1 small red cabbage, finely shredded
  • 3 apples – peeled, cored and chopped
  • 4 tablespoons brown soft sugar
  • 250ml vinegar
  • 3 tablespoons of redcurrant jelly
  • ½ teaspoon of ground cinnamon
  • 1 tablespoon of sultanas or raisins
  • ¼ teaspoon of ground allspice
  • ¼ teaspoon of ground cloves
  • 2 tablespoons of butter, divided


  1. Place the red wine in a large ovenproof pan or tray; add the red cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves and sultanas plus one tablespoon of butter.
  2. Cover with a lid or foil and place in the oven for 45 minutes at 160C or Gas Mark 4, stirring occasionally, until the cabbage is tender. Stir in the remaining butter before serving.
Jean Vernon

About Jean Vernon

Jean Vernon is a slightly quirky, bee friendly, alternative gardener. She doesn’t follow the rules and likes to push the boundaries a bit just to see what happens. She has a fascination for odd plants, especially edibles and a keen interest in growing for pollinators especially bees. She’s rather obsessed with the little buzzers. Telegraph Gardening Correspondent, mostly testing and trialing products and Editor-In-Chief for Richard Jackson’s Garden.
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