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Red Cabbage

Christmassy Pickled Red Cabbage


  • 1/2 Red Cabbage Chopped into strips
  • 1 Red Onion Chopped into Strips
  • 1 cup Pear/Apple/Sultanas Diced as necessary
  • 300 ml Cider Vinegar
  • 300 m Red Wine (Drinkable)
  • 1 Clove Garlic Crushed
  • 1 Stick of Cinnamon
  • 1 tbsp Juniper Berries or aromatics of your choice
  • Salt and Pepper
  • Oil/Butter for Frying


  • In some oil and melted butter, fry the onions on low in a sauce pan with lid, until soft and translucent.
  • Stir in the Aromatics, including garlic, and replace lid for a few minutes.
  • Remove lid and crank up the heat, stirring continuously for a couple of minutes.
  • Continue stirring as you slowly add the wine. Rub off any sticky bits at the bottom of the pan (de-glaze) as you do so.
  • Reduce to a medium heat and add the cabbage, stir it up and put the lid back on. Leave for about 5 minutes to wilt.
  • Chuck in the fruit.
  • Pour in the vinegar, salt and pepper, stir and bring back to the boil
  • Seal in sterilised jars ready for Christmas