NZ Woman's Weekly

Recipe: Spiced red cabbage with salted almonds

Recipe: Spiced red cabbage with salted almonds
  • Meal Type

  • Servings

  • Occasion


Turn this rather humble vegetable into a star with this quick recipe. Ideal as a side for chargrilled beef steaks, ham steaks or roasts.

  • 30g butter
  • 1 tbsp oil
  • 1 red onion, sliced
  • 1 tsp caraway seeds
  • ½ medium red cabbage
  • 1 cup red wine
  • ¼ cup balsamic vinegar
  • ½ cup brown sugar
  • ½ cup water
  • 1 tsp orange zest
  • salted almonds
  • ¼ cup flaked almonds
  • 1 tsp oil
  • ½ tsp flaky sea salt
  • 2-3 sprigs fresh thyme

1. Heat butter and oil in a large saucepan and saute onion and caraway 2-3 minutes on a gentle heat until onion is softened.

2. Add red cabbage, wine and vinegar. Simmer 15-20 minutes until soft and wilted. Add sugar, water and zest and cook a further 10 minutes until syrupy and tender.

3. For salted almonds, toss them in oil, salt and thyme in a pan until toasted and fragrant.

Tip: Adding the wine and vinegar before the sugar sets the colour. Without some acid content, red cabbage will turn blue when cooked.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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