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Freezable Riesling-braised red cabbage

Name: Freezable Riesling-braised red cabbage
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1 red cabbage, cored and finely shredded (about 1kg); 750ml semi-sweet riesling wine; 1 cinnamon stick; 2 star anise; 150g soft light brown sugar; Pared zest 1 lemon and 1 orange; Good knob of butter

Published: 20 Nov 14
Updated: 18 Mar 24

Add colour to your roast dinner with this easy-to-make red cabbage side dish recipe. You start by simply putting all the ingredients, except the butter, into a large casserole dish…

Check out more make-ahead Christmas recipes.

Easy
November 2014

Test kitchen approved

Serves 8
Hands-on time 25 min, simmering time 2-3 hours

Add colour to your roast dinner with this easy-to-make red cabbage side dish recipe. You start by simply putting all the ingredients, except the butter, into a large casserole dish…

Check out more make-ahead Christmas recipes.

Gluten-free recipes

Nutrition: per serving

Calories: 182kcals
Fat: 2.4g (1.3g saturated)
Protein: 1.5g
Carbohydrates: 25.2g (24.7g sugars)
Fibre: 4.2g
Salt: trace

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Ingredients

1 red cabbage, cored and finely shredded (about 1kg)
750ml semi-sweet riesling wine
1 cinnamon stick
2 star anise
150g soft light brown sugar
Pared zest 1 lemon and 1 orange
Good knob of butter

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Method

Put all the ingredients except the butter into a large saucepan with enough water to cover, then bring to a gentle simmer. Cook, uncovered, for 2-3 hours (see tips), stirring occasionally, or until the cabbage is reduced to one-third of its size, and is soft and fragrant.
Drain, reserving the juices. Add the butter to the juices and reduce in the pan for 20 minutes or until you have about 300ml liquid. Toss the cabbage through, taste and season. Serve or see make ahead.

Recipe from November 2014 Issue

Nutrition

Nutrition: per serving

Calories: 182kcals
Fat: 2.4g (1.3g saturated)
Protein: 1.5g
Carbohydrates: 25.2g (24.7g sugars)
Fibre: 4.2g
Salt: trace

delicious. tips

The cooking time in step 2 depends on the cabbage’s freshness, how finely it’s shredded and the size of the pan.
Freeze the cooked, cooled red cabbage up to 3 months ahead, defrost completely, then reheat in a pan to serve.
Wear rubber gloves when peeling red cabbage so your hands don’t stain.