Ekani Ella Red cabbage brings a burst of colour and a sweet-sharp flavour that cuts through a rich Christmas dinner. These five recipes, inspired by Jamie Oliver’s lively way with vegetables, give you a slow-braised classic, a jewelled pomegranate version, a quick stir-fry, roasted wedges and a fresh crunchy slaw.
The braised recipes can be made days ahead or frozen, while the stir-fry and slaw are quick enough to throw together on the day. Choose the one that suits your oven space and your menu.
1. Spiced Red Cabbage with Apple and Clementine
Slow-braised with apple, clementine, cinnamon and a splash of vinegar, this is the classic Christmas red cabbage with a fresh, citrusy lift. It tastes even better made a day or two ahead, and it freezes well.
Servings: 8 · Total time: 1 hour 45 minutes
Ingredients
- 1 red cabbage (about 1kg), finely sliced
- 1 red onion, sliced
- 2 eating apples, grated
- Zest and juice of 2 clementines
- 4 tbsp apple cider vinegar
- 3 tbsp light brown sugar
- 1 cinnamon stick
- 25g butter
- Salt and freshly ground black pepper
Instructions
- Put everything into a large heavy pan or casserole with a splash of water and season well.
- Cover and cook over a low heat for 1 hour 30 minutes, stirring every 20 minutes, until soft, glossy and sticky.
- Remove the cinnamon and check the seasoning.
- Serve hot, or cool and chill for up to 3 days or freeze for up to a month. Reheat until piping hot.
2. Red Cabbage with Pomegranate
Braised red cabbage finished with pomegranate molasses and topped with jewel-like seeds and parsley looks stunning on the table. The tangy pomegranate gives it a gorgeous depth of flavour.
Servings: 6 · Total time: 1 hour 20 minutes
Ingredients
- 1 small red cabbage, finely sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 1 tsp ground cumin
- 3 tbsp pomegranate molasses
- 2 tbsp light brown sugar
- Seeds of 1 pomegranate
- Small bunch fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
- Fry the onion in the oil for 5 minutes, then add the garlic and cumin for 1 minute.
- Add the cabbage, pomegranate molasses, sugar and a splash of water. Season, cover and cook gently for 1 hour, stirring now and then, until tender.
- Uncover and bubble for a few minutes until glossy.
- Spoon into a dish and scatter with pomegranate seeds and parsley.
3. Stir-Fried Red Cabbage with Chilli and Ginger
A quick stir-fry keeps red cabbage crunchy and vibrant, with chilli, ginger and soy giving it a lively kick. It is ready in ten minutes, which makes it perfect for Boxing Day.
Servings: 4 · Total time: 15 minutes
Ingredients
- 1/2 red cabbage, finely shredded
- 1 tbsp sunflower oil
- 1 red chilli, finely sliced
- 3cm piece fresh ginger, grated
- 2 garlic cloves, sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- Juice of 1 lime
- 1 tbsp sesame seeds, toasted
- 2 spring onions, sliced
Instructions
- Heat the sunflower oil in a wok over a high heat.
- Add the chilli, ginger and garlic and stir-fry for 30 seconds.
- Add the cabbage and stir-fry for 4–5 minutes until just tender but still crunchy.
- Toss with the soy sauce, sesame oil and lime juice, then scatter with sesame seeds and spring onions.
4. Roasted Red Cabbage Wedges with Garlic and Thyme
Roasting thick wedges of red cabbage gives sweet, tender centres and crispy charred edges. They make a striking side for roast beef or turkey.
Servings: 6 · Total time: 50 minutes
Ingredients
- 1 red cabbage, cut into 6 wedges through the core
- 4 tbsp olive oil
- 6 garlic cloves, bashed
- 4 sprigs fresh thyme
- 1 tbsp apple cider vinegar
- 1 tsp runny honey
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6.
- Lay the wedges on a large tray with the garlic and thyme, drizzle with 3 tbsp oil and season well.
- Roast for 35–40 minutes, turning once, until tender and charred at the edges.
- Whisk the remaining oil with the vinegar and honey and drizzle over to serve.
5. Red Cabbage, Apple and Walnut Slaw
A fresh, crunchy slaw is brilliant with cold turkey and leftovers, and it brightens up any festive buffet. Yoghurt and mint keep the dressing light.
Servings: 8 · Total time: 20 minutes
Ingredients
- 1/2 red cabbage, very finely shredded
- 2 green eating apples, cut into matchsticks
- 2 carrots, grated
- 75g walnuts, toasted and chopped
- Small bunch fresh mint, chopped
- 150g Greek yoghurt
- 1 tbsp wholegrain mustard
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Put the cabbage, apples and carrots in a large bowl.
- Mix the yoghurt, mustard, lemon juice and oil and season well.
- Toss the dressing through the vegetables. It can be chilled for up to 4 hours.
- Scatter with walnuts and mint just before serving.
