NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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