This winter-spiced red cabbage cooks slowly while filling the air with the aromatic scent of Christmas. It’s the perfect accompaniment to any festive lunch.
What is Braised Red Cabbage
Winter-spiced red cabbage is a side dish made with red cabbage. It’s made by slowly braising sliced cabbage with winter spices. The result is a sweet, sticky, and spicy dish that perfectly accompanies Christmas dinner.
Braising red cabbage may seem like a lengthy process, and it is. However, slowly cooking red cabbage helps to enhance its flavour and texture. The slow cooking process allows it to absorb the aromatic cooking liquor and all the spices. Red cabbage is often braised with rich liquids such as red wine, resulting in a complex and rich dish, perfect for serving alongside meat and at the Christmas table.
What Are Winter Spices
Winter spices are spices often associated with winter and, more often, Christmas. They’re used in recipes such as this winter-spiced red cabbage and the Christmas tradition of mulled wine. These spices often include, but are not limited to, cinnamon, cloves, star anise, and ginger. They can be found as blends for spiced teas or as individual spices in recipes such as gingerbread cookies.
For this recipe, I’ve called for whole spices. These include cinnamon, star anise, whole cloves, and bay leaves. However, the ginger in this recipe is ground. I usually prefer fresh ginger, but the flavour of dried ginger, while similar, feels more appropriate in a winter spice blend as it feels warmer.
Ingredients for Winter-Spiced Red Cabbage
Red Onion – I use red onion in this recipe because of its colour. It also has a slightly sweeter flavour, which blends well with the slow-cooked cabbage and the warming winter spices.
Red Wine – Red wine adds richness to the cooking liquor. However, like I always suggest adding salt to taste, I recommend using a bottle that fits your budget. Most of what makes wine great to drink will be lost during cooking, so don’t break the bank for an expensive wine. Use one that tastes palatable, and go with it.
Vinegar and Sugar – Red wine vinegar and sugar balance each other out. Sugar sweetens the winter-spiced red cabbage, while vinegar adds acid and prevents the dish from becoming too sweet.
Redcurrant Jelly – Redcurrant jelly is a preserve made from redcurrants. Its sweet and tart nature helps perform a similar function to the vinegar and sugar combination while adding a unique flavour.
Winter-Spiced Red Cabbage
Ingredients
Method
- Gently melt the butter over medium heat and add the red onion. Cook the sliced onions with a pinch of salt until they soften.
- Add the ground ginger, whole spices, and bay leaves.
- Add the cabbage and cook for 1-2 minutes to coat with the butter and spices.
- Add the red wine, vinegar, sugar, and redcurrant jelly.
- Bring to a boil, then reduce to a simmer. Cover and cook for 1 and a half hours until the cabbage is tender. Stur the cabbage every 20-30 minutes to distribute the flavours evenly throughout the cooking process. Remove the lid for the last half an hour to allow the excess liquid to reduce and thicken as it evaporates.
- Taste to correct any seasoning, then serve.
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