Easy red cabbage with orange zest Recipe

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Red cabbage with orange
(Image credit: Ti-Media)
  • Healthy
Serves8–8
Preparation Time20 mins
Cooking Time2 hours
Total Time2 hours 20 mins
Nutrition Per PortionRDA
Calories191 Kcal10%
Fat3 g4%
Saturated Fat0.5 g3%
Carbohydrates32 g12%

Our easy red cabbage with orange zest is both festive and delicious. If that wasn’t enough, it’s also incredibly easy to make.

No Christmas table is complete without red cabbage – it’s traditionally made with apple, which we have done here, but we’ve bumped up the flavour of the traditional red cabbage by adding some festive spices and given it more depth by adding red wine. If you like getting ready for the main event ahead of time then this can easily be made the day before or even further ahead and frozen – make sure it’s fully defrosted before reheating.

Method

  1. Heat the oven to 150C/Gas 2. Gently fry the sliced onions in the rapeseed oil until soft and lightly golden. Add the star anise, cloves and cinnamon stick, and cook for another 5 mins allowing the flavours to begin to release.
  2. In a large casserole dish, layer the red cabbage with the apples, onions and brown sugar. Pour the red wine vinegar, wine and orange juice over the cabbage and then sprinkle over the orange zest.
  3. Cover with the lid to your casserole dish or foil and cook in the oven for 2 hrs. Check it occasionally, as you may need to add a little water to keep it moist.

Ingredients

  • 2 red onions, sliced
  • 2tbsp rapeseed oil
  • 3 star anise
  • 3 cloves
  • 1 cinnamon stick
  • 1 red cabbage, thinly sliced
  • 3 Bramley apples, cored and finely chopped
  • 150g brown sugar
  • 75ml red wine vinegar
  • 150ml red wine
  • zest and juice of 1 orange
Top Tip for making Easy red cabbage with orange zest

Make this the day before, then just reheat in a pan on the hob.

Jessica Ransom

Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits. 


Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots. Some career highlights for Jessica include chatting to one of her favourite food writers and chefs Sabrina Ghayour for an interview in Country Homes and Interiors and having the opportunity to meet the legendary Michel Roux Jr. and Raymond Blanc.