Braised red cabbage with pickled walnuts and tarragon

Braised red cabbage with pickled walnuts and tarragon
  • Serves icon Serves 6 with leftovers
  • Time icon Hands-on time 25 min. Simmering time 1 hour

Red cabbage is an essential element of the festive plate, thanks to its sweetness and acidity. Make this Christmas side dish ahead and reheat before serving.

Serve this side as part of our zero-waste Christmas dinner.

Nutrition: Per serving

Calories
142kcals
Fat
8g (2.1g saturated)
Protein
1.9g
Carbohydrates
13g (11g sugars)
Fibre
4.6g
Salt
0.5g
Calories
142kcals
Fat
8g (2.1g saturated)
Protein
1.9g
Carbohydrates
13g (11g sugars)
Fibre
4.6g
Salt
0.5g

Ingredients

  • 1 medium (about 750g) red cabbage
  • 2 red onions
  • 1 tbsp goose fat (from preparing the goose gravy, if making our zero-waste Christmas dinner) or 1 tbsp vegetable or olive oil
  • 1 tsp caraway seeds
  • 1 tsp ground allspice
  • 2 bay leaves
  • 3 garlic cloves, sliced
  • 100g pickled walnuts, quartered, plus 2 tbsp of their vinegar
  • Small bunch tarragon, fronds picked (reserve the stalks for the gravy, if  making our zero-waste Christmas dinner)

Method

  1. Quarter the cabbage and remove the core (reserving it for the gravy, if making). Top, tail and peel the onions (reserving all the trimmings for the gravy too, if making). If preparing in advance and/or alongside other dishes in our zero-waste Christmas dinner, put both in a container in the fridge until ready to continue.
  2. Finely shred the cabbage and slice the onions. Heat the goose fat or oil in a large heavy saucepan over a medium heat, then add the onions and cook for 8 minutes until softened. Add the cabbage and cook for another 10 minutes, stirring occasionally.
  3. Stir in the caraway, allspice, bay leaves, garlic, walnuts and vinegar. Turn the heat to low-medium and cook for 1 hour, stirring now and then, until tender and collapsed. If making ahead, remove from the heat, cool, then keep covered in the fridge for up to 24 hours until needed. Gently reheat in a pan over a low-medium heat.
  4. When ready to serve, season to taste with salt and pepper (you can also add a little extra vingear if you think it needs it), then stir in the tarragon fronds.

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Red cabbage recipes

Braised red cabbage with apple & mustard vinaigrette

Any roast is made all the better with Thomasina Miers’...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Christmas red cabbage

What’s the best way to cook red cabbage? Like this!...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Sprouts in blankets

Two Christmas icons combine…What’s not to love? As the bacon...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Rye and caraway bread sauce

What’s a Christmas dinner without bread sauce? For us, the...

Save recipe icon Save recipe icon Save recipe

Alternative Christmas roast recipes

Christmas roast goose

Make roast goose the star of Christmas dinner. Roasting the...

Save recipe icon Save recipe icon Save recipe

Roast potato recipes

Goose fat roast potatoes

There’s something beautiful about the simplicity of a roastie –...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.