• Save to your scrapbook
  • Save to your scrapbook

    Red Cabbage with Pickled Shallots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Red Cabbage with Pickled Shallots

    This tastes wonderful reheated. It can also be served cold with a splash of balsamic vinegar.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 12


    • 2 tbsp sunflower oil
    • 2 red cabbages, shredded
    • Salt
    • Freshly ground black pepper
    • 270g jar Garner's Luxury Pickled Shallots, drained and halved
    • 5 tbsp sultanas
    • 5 tbsp port


    1. Heat the oil in a large sauté pan and add the shredded cabbage. Season sparingly. Cook over a moderate heat for 10 minutes, stirring occasionally.
    2. Stir in the shallots and sultanas, then add the port. Reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally. Add 3 tbsp cold water and continue to cook for a further 10 minutes or until the cabbage mixture is soft and glossy. Before serving, adjust the seasoning.

    Your recipe note

    Edit your recipe note

    Cook's tips

    To reheat, add a knob of butter and place over a low heat for 10-12 minutes or until heated through.


    Average user rating

    5 stars