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    Baked Red Cabbage with Caraway

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    Baked Red Cabbage with Caraway

    For gorgeous colour and great flavour, serve this vegetable dish to complement the pork. It's easy to prepare and can be made in advance then cooked alongside the joint. Great served with leftovers, too.

    • Preparation time: 10 minutes
    • Cooking time: About 2 hours
    • Total time: About 2 hours, 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 8


    • 1 medium red cabbage
    • 1 tbsp olive oil
    • 2 tsp caraway seeds
    • 1 medium onion, cut into 4cm pieces
    • 2 tbsp balsamic vinegar
    • 2 tbsp demerara sugar


    1. Preheat the oven to 150ºC, gas mark 2. Cut the cabbage into quarters and remove the core, then cut into 4cm chunks.
    2. Heat the oil in a large flameproof dish with a tight-fitting lid over a high heat. Stir in the caraway seeds and fry for 30 seconds before adding the onion. Cook for a further 1-2 minutes, stirring, until the onion is just beginning to colour then add the cabbage, vinegar, and sugar. Mix well, cover and cook for 5 minutes on a medium heat. Transfer to the oven and bake for 2 hours, stirring twice during cooking, until just tender. Season to taste and serve with the pork.

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    Cook's tips

    This dish improves with time, so make it the night before if you can. To reheat, stir in 2-3 tablespoons cold water, cover and gently cook over a medium heat for 5-10 minutes, stirring occasionally until piping hot.


    Look out for our range of prepared vegetables, which save time but don't compromise on flavour or quality. Try Waitrose Red Cabbage, from the chiller cabinet, or trimmed green beans or sugar snap peas, from the fruit and vegetable section.


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    4 stars