Christmas cabbage

Christmas Cabbage


Christmas cabbage

Christmas Cabbage

Inspired by watching too much British television.


  • 3 tablespoons butter
  • 1 red onion, thinly sliced
  • 1 red cabbage, thinly sliced
  • 1 apple, grated (I used a skin-on Cosmic Crisp)
  • juice and zest of 1 orange
  • 2-3 tablespoons apple cider vinegar
  • 1 1/2 tablespoons light brown sugar
  • 1/2 teaspoon ground cloves


  • Saute the onion in the butter until translucent in a large skillet with a lid. Add the remaining ingredients and stir to coat and evenly distribute.
  • Add about 3/4 cup water and bring to a boil. Reduce heat to medium and simmer, with the lid on, for about 1 hour or until you have soft, jammy cabbage.

We were watching a Mary Berry Christmas special on PBS the other day and in it she made all sorts of things including ravioli and steamed pudding. I was watching for the pudding recipe for a project I was working on but what caught my attention was her off-handed mention of “Christmas cabbage” as if it was a totally normal, even compulsory addition to the Christmas table. What the what? How did I not know this?

I love cabbage and could not get it out of my mind. I looked up recipes in the UK magazines and it did appear that red cabbage was a staple because there were so many recipes about “jazzing up” your cabbage or “not your granny’s cabbage”. Holiday leftover recipes included red cabbage because of course you have leftover red cabbage at Christmas.

Obviously, I had to make it! There seemed to be a few minor variations, and I am of course taking this from Mary Berry and magazines, but it seems like you either do oranges in it or apples, cinnamon is popular but cloves are more popular, sometimes its boozy, sometimes there is just red wine or apple cider vinegar.




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