Nigella Lawson Red Cabbage​​​ Recipe​

This delicious red cabbage recipe by Nigella Lawson is a quick and easy side dish that’s both nutritious and full of flavor. With just a few simple ingredients like apples, cinnamon, and red wine vinegar, it’s the perfect addition to any meal.

Ingredients Needed:

• 1 knob of butter
• 2 tbsp olive oil
• 1 onion, finely sliced or chopped
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• 600g/1lb 5oz red cabbage, shredded finely, white core discarded
• 3 tbsp soft brown sugar
• 3 eating apples, peeled, cored, and diced
• 100ml/3½fl oz red wine vinegar
• 2 tsp redcurrant jelly or cranberry sauce (optional)

How To Make Lawson Red Cabbage?

1. Heat butter and oil: Heat the butter and olive oil (30ml) in a large lidded saucepan. Once hot, add the onion and fry gently until softened. Stir in the cinnamon (2.5g) and nutmeg (if using, 1.25g).
2. Cook cabbage: Add the shredded cabbage (600g/1lb 5oz) and fry for 3-4 minutes, stirring occasionally, until glossy.
3. Add sugar and apples: Stir in the brown sugar (45g), apples, and red wine vinegar (100ml). Cover with a lid and let it cook gently for 30 minutes.
4. Finish the dish: Stir in the redcurrant jelly or cranberry sauce (if using, 10g) and cook for an additional 10 minutes. Taste the cabbage and, if needed, add more sugar to balance the tartness.

Recipe Tips:

• Don’t Overcook: Cook the cabbage for about 30 minutes to keep it crisp and colorful. Don’t cook it too long, or it might get mushy.
• Adjust the Sweetness: If the cabbage tastes too sour, add more sugar until it tastes just right.
• Shred the Cabbage Finely: Cut the cabbage finely so it cooks evenly and soaks up the flavors better.
• Add Cranberry Sauce: For a richer taste, try adding cranberry sauce or redcurrant jelly at the end.
• Serve Hot: This dish tastes best when it’s served hot and fresh. Keep it warm, but don’t let it sit for too long.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover red cabbage to cool to room temperature. Store it in an airtight container in the fridge for 3-4 days.
• Freeze: After cooling, freeze the cabbage in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
• Reheat: Heat the cabbage in a pan over low-medium heat, stirring occasionally for 5-7 minutes. Add a splash of water or broth if it gets too dry.

Nutrition Facts:

• Calories: 90kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 209mg
• Potassium: 330mg
• Total Carbohydrate: 11g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 2g

Try More Nigella Lawson Recipes:

• Nigella Lawson Granola Bar Recipe
• Nigella Lawson Mushy Peas Recipe
• Nigella Lawson Lamb Curry