Sticky Red Cabbage

This Sticky Red Cabbage recipe is a perfect addition to your menu, bringing a touch of elegance and warmth. Picture this: the rich, buttery scent of red onions caramelizing gently, mingling with the sweetness of grated apple. The vibrant purple cabbage transforms into a glossy, sticky glaze, enhanced by the tangy notes of vinegar and wine, and the sweet burst of redcurrant jelly. With a hint of star anise adding a subtle depth, this dish not only complements but also stands out as a delicious centerpiece in its own right. Cooked to perfection over low heat, this red cabbage becomes tender and flavourful. Whether served alongside duck, turkey, ham, or as a vegetarian highlight, this dish promises to evoke rich flavours.

By Brett Sutton

As the development chef behind this recipe, it’s been a pleasure to refine a classic that holds a special place at the winter table. Inspired by the comforting flavours of the season, I aimed to elevate humble red cabbage by slowly cooking it with sweet red onions, sharp apple, and gentle spices.

Ingredients

Serves 8-10 (can be made in advance)

1 small red cabbage (about 1kg), cored & finely shredded
2 tbsp butter
2 red onions peeled & finely sliced
2 Bramley apples, peeled & grated
100ml red wine vinegar
150ml red wine
100g brown sugar
2tbsp recourant Jelly
2 star anise
Salt & black pepper to taste

Method

Melt the butter in a large, heavy-based pan. Add the red onions and cook gently until they soften. Then, stir in the shredded cabbage and grated apple.

Next, incorporate the vinegar, wine, sugar, redcurrant jelly, and star anise, mixing everything together well.

Cover the pan with a lid and cook on low heat for about 2 hours, stirring occasionally, until the cabbage is tender.

Remove the lid in the last stages of cooking to allow the liquid to reduce to a sticky glaze.

Finally, taste and adjust the seasoning as needed. Add more sugar for sweetness or vinegar for a touch of acidity, and remember to remove the star anise—no one wants to chew on that!

Feeling inspired? Here’s more

Brett’s Winter Sausage Roll

This refined take on a beloved classic combines rich Thorner’s sausage meat with the delightful seasonal flavours of crisp apples and tangy cranberries, creating a harmonious blend that’s perfect for the colder months. All of this is lovingly encased in a delicate, golden puff pastry that adds a deliciously flaky texture. Each bite offers a warm, comforting experience, making it not only a treat for the taste buds but also an ideal dish for Winter menus as a starter or an addition to a main and sharing dishes.

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