Best Sticky Spiced Red Cabbage Recipes

Sticky and Spicy Red Cabbage image

Provided by admin

Time 1h15m

Number Of Ingredients 10

50 g butter or 3 tbsp olive oil
1 small red cabbage (cored and cut into thin strips)
1 red onion (finely chopped)
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground allspice
1 eating apple (peeled, cored and finely chopped)
50 g muscovado sugar
150 ml balsamic vinegar
2 tbsp cranberry sauce (marmalade or red currant jelly)

Steps:

Melt the butter or oil in a large pan over a low heat and add the onion and apple. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
Tip in the cabbage and stir well until coated. Add the sugar and vinegar, keep the heat on low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick.
Remove the lid. Stir in the cranberry sauce, red currant or marmalade, and cook for another 20 minutes over a low heat. Season well. Bring to a high heat and stirring constantly, cook until all the liquid is reduced so you have a thick compote-like mixture.
It can be stored in the fridge for a couple of days, or portioned and frozen. Simply reheat to serve, adding a knob of butter to give it a shine and rich flavour, if liked

Spiced Red Cabbage image

Provided by Izy Hossack

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 slices bacon, diced
2 tablespoons vegetable oil
1 red onion, diced
3 garlic cloves, crushed
1 tablespoon fennel seed
3 sprigs thyme, leaves picked
1 pear, cored and diced
1 medium red cabbage, shredded
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup currants
2 tablespoons unsalted butter
salt and pepper

Steps:

Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
Uncover and serve warm.

Nutrition Facts : Calories 192.9, Fat 10, SaturatedFat 3.5, Cholesterol 12, Sodium 66.4, Carbohydrate 25.2, Fiber 5.3, Sugar 15.5, Protein 3.2