Nigella Lawson's Red Cabbage

By Nigella Lawson

Published March 18, 2003

Total Time
2 hours 20 minutes
Rating
4(125)
Comments
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Featured in: AT MY TABLE; Not Quite Spring, But Hardly Winter

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Ingredients

Yield:4 to 6 servings

  • 1 tablespoon olive oil

  • 1 onion, peeled, halved and thinly sliced into half-moons

  • Scant tablespoon Maldon salt (available at specialty food stores), or more as desired

  • 1 red cabbage, finely shredded (about 10 cups, loosely packed)

  • 3 tablespoons light brown sugar

  • 1 ½ cups red wine

  • ½ cup freshly squeezed orange juice

  • ¼ teaspoon allspice, or more as desired

  • 2 apples

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

19 grams carbs; 138 calories; 2 grams monosaturated fat; 2 grams fat; 2 grams fiber; 399 milligrams sodium; 1 gram protein; 14 grams sugar

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

  1. 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.

  2. 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.

  3. 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.)

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Ratings

4 out of 5
125 user ratings
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Comments

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?

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.

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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