Braised Red Cabbage Wedges

Super simple
Super simple
Super simple
Super simple
1:10 h

Christmas Cabbage with a Twist - get ready for our Braised Red Cabbage Wedges! This isn't your ordinary cabbage – it's a Christmas showstopper. We've taken this classic side dish and given it a twist, infusing it with aromatic spices like thyme, cinnamon, and star anise. Super flavourful, this braised red cabbage is sticky, sweet, and looks just as good as it tastes. Check out the full recipe below!

Start cooking ➞




For the Braised Red Cabbage

<item-todo-done>1 red cabbage<item-todo-done><item-todo-done>1 knob plant-based butter<item-todo-done><item-todo-done>3 bay leaves<item-todo-done><item-todo-done>5 sprigs of thyme<item-todo-done><item-todo-done>1 cinnamon stick<item-todo-done><item-todo-done>1 star anise<item-todo-done><item-todo-done>2 tbsp light brown sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>2 tbsp red wine vinegar<item-todo-done><item-todo-done>100ml red wine<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done>

For the Chestnut Breadcrumbs

<item-todo-done>40g cooked chestnuts<item-todo-done><item-todo-done>20g breadcrumbs<item-todo-done><item-todo-done> handful of fresh parsley<item-todo-done>

Before you start

Oven preheated to 180*C fan setting | Casserole dish with a lid | Non-stick frying pan | Small saucepan

For the cabbage braise

  • Cut the cabbage head in half through the core, then cut each half into three wedges, cutting through the core so that the wedges stay intact. Nestle the wedges into the casserole dish and add the butter, bay, thyme sprigs, cinnamon stick, star anise, sugar, salt, vinegar, red wine and veg stock. Bring to a boil and reduce to a simmer. Pop the lid on and carefully transfer to the oven and cook for 30 minutes. After 30 minutes, remove the lid and cook for a further 30-40 minutes until the cabbage is soft

Whilst the cabbage is cooking

  • Crumble the chestnuts into a breadcrumb like texture and finely chop the parsley
  • Warm 1 tbsp olive oil in a frying pan over medium heat, add the chestnuts and cook for 4-5 minutes, stirring often, turning golden. Add the breadcrumbs and toast for a couple of minutes so that the crisp up then stir through the chopped parsley

Finish and serve

  • Carefully spoon the cabbage braising liquid into a small saucepan. Bring to a simmer and let the liquid reduce until you have a sticky syrup
  • Plate the cabbage and pour over the sticky syrup and finish with a sprinkle chestnut breadcrumbs
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