Spiced Red Cabbage

Red cabbage is one of my absolute favourite veggies. It is packed with vitamins and other phyto-chemicals which reduce your risk of a variety of illnesses including osteoporosis, heart disease and cancer. Red, green, and white cabbage are packed with vitamin C, vitamin A, vitamin K, and iron. I love red cabbage raw in coleslaw or salads, used as a wrap or in sauerkraut. However, if you want to cook it, this spiced red cabbage recipe (inspired by – just changed 2 ingredients) will delight your senses and your liver!

Even if you think you won’t like it, as soon as you smell it when it is cooking, you will know that this is a side dish that you will go back to time and again, especially in winter.

Spiced Red Cabbage


  • Half head of Red Cabbage
  • 1 Bay Leaf
  • 2 Star Anise
  • Mixed Spice 1 teaspoon (or to taste)
  • Ground Cinnamon 1/4 teaspoon
  • 100ml Vegetable Stock
  • Maple Syrup 1 1/2 Tablespoons (or 2 Tablespoons of Brown Sugar)
  • 1 Apple cored and cut into wedges
  • Apple Cider Vinegar 45ml (3 Tablespoons)


  • Slice thinly or shred the cabbage in a food processor
  • Add all of the ingredients, except the apple wedges, to a saucepan
  • Bring to the boil and then turn down to simmer for 30 minutes
  • Stir every 5-10 minutes to make sure the stock hasn’t totally evaporated
  • Add the sliced apple wedges and continue to simmer for 15 minutes

So, you can see that it is really simple to cook this side dish and it tastes amazing with your Sunday roast. Cooking it in this way makes it easier to digest for anyone with digestive issues, so that it will hopefully not cause any excess gas.

Enjoy your cooking and the compliments you will get when you serve this spiced red cabbage to your family or friends!

Lyn Sharkey Nutrition
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