Nigella Lawson's Red Cabbage
- Total Time
- 2 hours 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Sandy
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?
jane Cohan
Great recipe. I added caraway seeds and grated the rind of the two oranges I juiced.
Lucia
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.
Sandy
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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