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Braised Red Cabbage Recipe

Braised Red Cabbage Recipe

This week’s special offer is Smoked Gammon Joint. This is a mild cured Smoked fillet of Gammon. To go with this flavoursome meat, you just need something simple. So, I found this great recipe from Great British Chefs for lightly juniper spiced red cabbage.


1 red cabbage, finely shredded
125ml of red wine vinegar
100g of brown sugar
1 large onion, finely sliced
750ml of red wine
1 tsp green peppercorns
1 tsp juniper berries
1 sprig of sage


To start the dish, add the sugar and vinegar to a large pan and bring to a simmer. Reduce the mixture to a thin syrup consistency, then add the onion and red cabbage.
Sweat the cabbage for 15 minutes, then add the juniper berries, sage and peppercorns. Pour over the red wine and cook on a low heat until the cabbage is tender and the red wine is syrupy in consistency. Season with a little salt and serve. 


Recipe originally found at:

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