This tasty festive red cabbage recipe is a great side dish for the holidays. Slowly cooked with red wine and garlic this is a colourful and tasty addition to your holiday plate.
Red cabbage is often served raw in a coleslaw or salad for a low carb vegetarian dish, but try it cooked for a change. It is moist enough to cover for any lack of sauce in your dinner too.
The great thing about this cabbage recipe is that it cooks slowly and can be cooking in the background whilst you concentrate on the other dishes for your dinner. It has a slightly sharp yet sweet flavour that goes with any vegetarian main dish.
How many carbs in cabbage?
Cabbage is a great low carb vegetable and is also a great source of vitamin C and K. The carbohydrates in red cabbage are slightly higher than their green and white relatives but is still a low carb vegetable with just 5g net carbs in a 100g serving.
How to cook festive red cabbage
This is a slow cooked dish that takes over an hour to cook. The red wine and stock give the red cabbage it's soft and delicious flavour. We decided to use onions and garlic for a simple flavour and let the cabbage be the star.
Cabbage is thinly sliced or shredded to ensure an even cook along with onion slices.
What red wine should I use?
For the red wine in this cabbage recipe we use a dry red such as a Pinot Noir or Merlot. A sweet red wine would not be recommended as it would not add to the flavour. Nor would a cheap red wine should be used as the cooking would not improve the flavour.
Make the cabbage dish ahead
This is a great low carb side dish to make ahead as the flavour improves the next day. Gently reheat the cabbage on the hob to serve.
For a more Nordic version of this red cabbage dish, add spices such as a cinnamon stick or star anise.
If the cabbage starts to dry, add an additional splash of red wine and stock.
To make this vegan, simply replace the butter with a vegan butter.
More low carb holiday side dishes
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Festive Red Cabbage
- 2 lbs red cabbage head about a medium cabbage
- 2 oz butter
- 2 onions
- 5 fl oz red wine
- 5 fl oz vegetable stock
- 4 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon monkfruit sweetener
- Peel the onions and thinly slice.
- Remove the core from the cabbage and thinly slice.
- Heat the butter in a large saucepan on a medium heat and cook the onions and garlic for 5 minutes until soft.
- Add the cabbage and stir well.
- Pour in the stock and wine and bring to the boil. Cover and simmer on a low heat for at least an hour until the cabbage is tender.
- Stir in the monk fruit and season with the salt and pepper.
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