Christmas Red Cabbage

Red cabbage pairs excellently with spices such as cinnamon, cloves, pepper, star anise, and nutmeg. Since braised red cabbage is also a great side dish for roasted meat, we recommend serving it as an accompaniment to your holiday roast.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 30 g Butter, unsalted

  • 1 spoon Sugar, white

  • 3 pieces Shallot

  • 1 kg Cabbage, red, fresh

  • 2 spoons Cranberries, dried

  • 0.75 teaspoons Salt, table

  • 1 piece Spices, cinnamon, ground

  • 2 piece Spices, caraway, seeds

  • 0.25 teaspoons Spices, pepper, black

  • 4 pieces Spices, cloves, ground

  • 0.25 teaspoons Spices, mace, ground

  • 1 dl Alcohol, Wine, Red

  • 1 dl Water

Steps

  1. Clean the cabbage head and separate it into individual leaves. Remove the main veins from the leaves, then roll them up and slice them thinly. Peel and finely chop the shallots.

  2. Melt butter in a pot and caramelize the sugar. Add the chopped shallot and sauté it just until it becomes translucent. Then add the sliced cabbage and cranberries, and sauté all the ingredients for about 2 minutes while stirring. Season the cabbage with salt to taste and add a cinnamon stick, star anise, cloves, a few black peppercorns, and nutmeg. Pour in the wine and water, mix well, and cover the pot. Simmer the cabbage over moderate heat for about 30 minutes. Stir it several times during cooking. Add a little more water if needed.

  3. The cabbage is ready when it softens and the liquid evaporates. Serve it as a side dish with pork, beef, turkey, or duck.

Nutrition Information (Per 100g)

  • Calories: 68.82 kcal
  • Fat: 2.12 g
    • Saturated Fat: 1.22 g
  • Carbohydrates: 11.89 g
    • Sugars: 5.46 g
  • Protein: 0.98 g
  • Fiber: 2.44 g

Advice

If you prefer a more sour cabbage, add an extra tablespoon of wine or apple vinegar as needed.