Spiced Red Cabbage Recipe
This vibrant spiced red cabbage dish is the perfect festive side, bringing a pop of colour and a burst of flavour to your Christmas table. By swapping traditional cider for our very own Lady Sourmouth Kombucha, we’ve added a tangy twist that elevates the dish with its complex, naturally fermented notes. The kombucha not only enhances the depth of flavour but also complements the warming spices and sweetness of the apples, creating a well-rounded dish that’s both comforting and refreshing. Whether paired with roasted meats or a vegetarian feast, this red cabbage is bound to be a winner this festive period.
Spiced Red Cabbage with Lady Sourmouth Kombucha
1. Prepare the Base:
Heat the olive oil or butter in a large, heavy-bottomed pot or skillet over medium heat. Add the red onion and sauté for 3-4 minutes until softened.
2. Build the Flavours:
Stir in the shredded red cabbage and diced apples. Cook for another 5 minutes, stirring frequently, until the cabbage begins to soften.
3. Add the Liquids:
Pour in the Lady Sourmouth Kombucha and apple cider vinegar. Stir to coat the cabbage mixture evenly (top up with water if needed).
4. Sweeten and Spice:
Add the brown sugar (or honey), cinnamon stick, cloves, and nutmeg. Stir well to combine all the flavours.
5. Simmer and Cook:
Reduce the heat to low, cover the pot, and let the mixture simmer for about 30-40 minutes. Stir occasionally to prevent sticking, and add a splash of water or more kombucha if needed.
6. Season and Serve:
Once the cabbage is tender and the flavours are well blended, remove the cinnamon stick and cloves. Season with salt and freshly ground black pepper to taste.
Spiced Red Cabbage with Lady Sourmouth Kombucha
Ingredients:
- 1 medium red cabbage (about 700g), finely shredded
- 1 large red onion, thinly sliced
- 2 apples, peeled, cored, and diced (about 300g total)
- 330ml Lady Sourmouth Kombucha
- 30ml apple cider vinegar
- 30ml olive oil or butter
- 50g brown sugar or honey (adjust to taste)
- 1 cinnamon stick
- 3 whole cloves
- 1/2 tsp ground nutmeg (about 1g)
- Salt and freshly ground black pepper, to taste
1. Prepare the Base:
Heat the olive oil or butter in a large, heavy-bottomed pot or skillet over medium heat. Add the red onion and sauté for 3-4 minutes until softened.
2. Build the Flavours:
Stir in the shredded red cabbage and diced apples. Cook for another 5 minutes, stirring frequently, until the cabbage begins to soften.
3. Add the Liquids:
Pour in the Lady Sourmouth Kombucha and apple cider vinegar. Stir to coat the cabbage mixture evenly (top up with water if needed).
4. Sweeten and Spice:
Add the brown sugar (or honey), cinnamon stick, cloves, and nutmeg. Stir well to combine all the flavours.
5. Simmer and Cook:
Reduce the heat to low, cover the pot, and let the mixture simmer for about 30-40 minutes. Stir occasionally to prevent sticking, and add a splash of water or more kombucha if needed.
6. Season and Serve:
Once the cabbage is tender and the flavours are well blended, remove the cinnamon stick and cloves. Season with salt and freshly ground black pepper to taste.
