Aromatic red cabbage

Red cabbage is often forgotten and overlooked among other vegetables from the cabbage family. However, this recipe makes it truly stand out for all the good reasons. It’s aromatic with cinnamon and ground gloves, sweat and sour and a little bit salty. It makes a great side dish especially with grilled or fried meats and patties.  I think, it is festive enough to be served along side of roast turkey on the Christmas Day.

Origin: Anna Ciesielska “Filozofia Smaku”


  • 1 medium sized head of red cabbage – about 1 kg – finely shredded, a mandoline is best here.
  • 50 g of butter
  • 4-5 tbsp of honey
  • 1 large onion – finely chopped
  • 2-3 tbsp of balsamic vinegar
  • juice from 1/2 a lemon
  • flour for thickening
  • Herbs and spices: thyme, cinnamon, ground cloves, ground ginger, salt


  • In a large (about 3 litres), deep pan with lid bring to boil about 500 ml of water. Sprinkle in a pinch of turmeric.
  • Melt in 50 g of butter and 4 tbsp of honey. Add 1 level tsp of cinnamon,
  • 1/4 tsp of ground cloves and a tsp of ground ginger. Throw in chopped onion and cook for few minutes. Add in shredded cabbage and stir.
  • Add 2 tsp of salt, mix everything well and cook for 10-15 minutes until cabbage is half cooked. Check saltiness, it should be distinct, you may need another teaspoon of salt.
  • Pour in juice from half a lemon – stir. Pour in 2-3 tbsp of balsamic vinegar. Stir and check acidity after each tablespoon, it should add fruitiness to the cabbage but not be too overpowering. When the seasoning is right you can thicken the cabbage with some flour. Just sprinkle teaspoon by teaspoon on the cabbage and stir after each teaspoon remembering to give the flour time to cook and thicken. You may need to add another tablespoon or so of honey. Bubble the cabbage away for another 5 minutes.
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