Spiced Red Cabbage

A white bowl filled with spiced red cabbage set on white linens with a spoon resting inside.

Kapow! If the looks on guests’ faces at seeing this magnificently vibrant spiced red cabbage dish on the table was audible, it would sound something like that. Cabbage never looked nor tasted so enticing.–Renee Schettler Rossi

LC Sugar And Spice And Everything Nice Note

Though this spiced red cabbage recipe is welcome throughout fall and winter, not just at Christmas, it does seem apropos for the holiday seeing as it contains sugar and spice and everything nice. In fact, it has so much niceness in it, you may want to go a little easy on the sugar so the spice doesn’t get lost. Start with a little sugar, take a taste, and then, if you so please, add a smidgen more.

Spiced Red Cabbage

  • Quick Glance
  • Quick Glance
  • 25 M
  • 50 M
  • Serves 6
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Ingredients


Directions

Set a large, heavy-bottomed saucepan or Dutch oven over medium heat and add the butter. When the butter has melted and the foaming has subsided, add the cabbage and onion and stir well. Cover and cook until the cabbage has softened somewhat, 4 to 10 minutes, depending on the thickness of the sliced cabbage.

Season the cabbage and onion with salt and pepper and stir in the spices. Add the vinegar and sugar and stir again. Cover and cook, stirring occasionally, for 5 minutes. Place the apple slices evenly over the cabbage, cover, and leave for 10 minutes.

Uncover the cabbage, gently stir, and cook for another 10 to 15 minutes, until the cabbage and apples are tender and some liquid has accumulated in the pan.

Transfer the spiced red cabbage to a dish and serve with your loveliest slotted spoon.

Print RecipeBuy the Clodagh’s Kitchen Diaries cookbook

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Recipe Testers' Reviews

I was anticipating fall spice flavors, and I wasn't disappointed. This spiced red cabbage recipe is a definite keeper and was easy to put together. The cabbage had collapsed after cooking but still had a nice texture and the apples were tender through and through. This added a lovely color to the fish dish that I served with it.

This recipe is a nice introduction to spiced red cabbage. I used 1/3 cup brown sugar, and while my tasters and I found it on the sweet side, I think this would be a nice accompaniment to roasted meat. I left the heat on low after laying in the Granny Smith apples, and after cooking and stirring the apples into the cabbage, the apples were soft but still intact. The cabbage was reduced by a little more than half the original volume and there was only about 1/2 cup liquid left in the pan. I’ll make this spiced red cabbage again, but I think in the future I’ll only use 1 thinly sliced apple and decrease the sugar to 1/4 cup to minimize the sweetness.

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