Red cabbage is in season throughout the winter months and makes a great side dish for the traditional turkey and ham dinner on Christmas day. It tastes just as good cold with leftovers, cold meats and salads and lasts for ages in the fridge.
I prefer this to brussels sprouts but at the same time feel like I’m honouring the Christmas sprout tradition in some way with this traditional winter brassica. It’s magnificent jewel colour also adds bonus brightness to both the plate and table.
A red cabbage is big, so I cook it all and freeze half of it straight away unless there’s a very big crowd coming for Christmas dinner.
- 1 red cabbage, cored and sliced finely
- 2 red onions, sliced finely
- 1 orange, rind and juice
- ½ cup water
- ¼ cup sherry or red wine
- ¼ cup balsamic vinegar
- 2 tsp mixed spice
- a little olive oil
- Heat a saute pan or saucepan with a little olive oil
- Add the red cabbage and onions, toss and cook for a few minutes turning regularly
- Add the orange rind and juice, sherry/wine and the water
- Bring to the boil
- Add the balsamic vinegar, mixed spice and simmer for about 30 minutes
- If it becomes dry at any stage, add more balsamic vinegar