Mulled Red Cabbage

Cooking time
Serves6-6 people
Vegans Gluten-free diets

There's nothing like a steaming mug of mulled wine on a winter's day. This side dish is just as warming and goes great with a roast dinner.

9 ratings


  • A splash of olive oil
  • 1 cinnamon stick
  • 8 cloves
  • 2 bay leaves
  • ½ large red cabbage, finely shredded, white core removed
  • 2 clementines, zest and juice
  • ½ lemon, zest and juice
  • 2 tbsp Demerara sugar
  • A mug of red wine
  • Sea salt and freshly ground pepper

Prep: 10 mins | Cook: 1hr 10 mins

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1. Add a splash of oil to a heavy based pan over a low heat. When hot, add the spices and bay.
2. Add the cabbage, clementine juice, a grating of clementine and lemon zest, the sugar and half a mug of wine. Cover.
3. Simmer over a very low heat for about 1 hr. Stir now and again. Add more wine if needed, so it doesn’t dry out on the bottom of the pan.
4. Uncover after 1 hr. Turn the heat up. Splash in more wine, little by little, letting it guzzle it up like a risotto. Taste. The cabbage should be dark, glossy and sweet. Adjust the seasoning.
5. Finish with a squeeze of lemon juice and a little more zest.
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