Nigella Lawson's Red Cabbage
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 1onion, peeled, halved and thinly sliced into half-moons
- Scant tablespoon Maldon salt (available at specialty food stores), or more as desired
- 1red cabbage, finely shredded (about 10 cups, loosely packed)
- 3tablespoons light brown sugar
- 1½cups red wine
- ½cup freshly squeezed orange juice
- ¼teaspoon allspice, or more as desired
- 2apples
Nutritional analysis per serving (6 servings)
138 calories; 2 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 1 gram protein; 399 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
- Step 2
Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
- Step 3
Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)
Private Notes
Comments
Easy, good. It does need to cook the full two hours to tenderize the cabbage. I simmered it uncovered at the start for ten minutes to wilt the cabbage and mellow the wine. We missed the tang of regular red cabbage. Perhaps a splash of vinegar at the end?
Great recipe. I added caraway seeds and grated the rind of the two oranges I juiced.
I stopped cooking this at just over an hour. Not sure if I had the heat too high but if I'd cooked it the recommended 2 hours I would have ended up with mush. Keep testing your cabbage as it cooks to make sure you cook it to your taste. I agree with the other note and it lacked the tang, remedied this with a spritz of vinegar at the end.
Easy, good. It does need to cook the full two hours to tenderize the cabbage. I simmered it uncovered at the start for ten minutes to wilt the cabbage and mellow the wine. We missed the tang of regular red cabbage. Perhaps a splash of vinegar at the end?
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