Red Cabbage with Ginger Preserve is a classic braised red cabbage with apples and onions spiced up with sweet ginger preserve. It’s the ideal side dish for autumn and winter days.
I love baked red cabbage in the winter months, it’s easy to make and so full of flavour. It will keep well in fridge for 2-3 days and can be reheated just before a meal,
What is Red Cabbage?
Red Cabbage is a vegetable in the brassica family. The heads of cabbage are round and have tightly wrapped waxy leaves. Also known as Purple Cabbage, the colour is somewhere between a burgundy red and violet purple.
Red cabbage holds less water than some other cabbages and this makes the leaves chewier and courser. This makes it ideal for long slow cooking.
What is Ginger Root?
Ginger root is a rhizome, a thick underground stem that sprouts roots and shoots. Ginger originates from south east Asia and ginger is part of the same family as turmeric.
The ginger roots that we buy are harvested from the plants which then continue to grow. Fresh ginger root is available in most supermarkets as well as greengrocers and markets.
Take the skin off your ginger root simple scrape it off with a teaspoon.
What is Ginger Preserve?
Ginger Preserve can also be called ginger jam or ginger marmalade. It’s a sweet spread made with root ginger, lemon and spices. It is easily available in grocery stores and supermarkets.
How to make Red Cabbage with Ginger Preserve
This is a really easy recipe to make. The preparation is minimal and it has a long slow cooking time. Just put it in the oven and leave it until the cabbage is soft and all the flavours have combined.
Ingredients for Red Cabbage with Ginger Preserve
- Red Cabbage
- Ginger preserve
- fresh ginger root
- Brown sugar
- Red or white wine vinegar
Slice the red cabbage
Red cabbage is dense and quite hard to cut. Use a large sharp knife to slice and shred the red cabbage. You can also slice the cabbage in a food processor with the slicing disk.
Prepare the apples
Peel, core and slice the apples.
Prepare the onions
Peel and finely slice the onions. Use a mandoline or a food processor if you find it difficult to finely slice the onions with a knife.
Layer the ingredients
In a large casserole dish layer the ingredients as follows:
- Grated fresh ginger
- Ginger Preserve
Repeat the layers, there should be around 3 layers. End with a layer of cabbage. Sprinkle over the brown sugar and the salt.
Bake in the oven
Bake in a low oven until the cabbage is soft. This can take anything from 1 1/2 hours to 2 hours.
How should I serve Red Cabbage with Ginger Preserve?
Red Cabbage with Ginger Preserve is delicious with everyday meals like sausages, chops, or steaks. The ginger preserve adds a nice kick to this dish making it even more warming than usual.
Festive Side Dish
Baked red cabbage is perfect for Christmas Dinner or other festive holiday meals. It also goes really well with cold ham or turkey as part of a buffet.
You can make the Red Cabbage with Ginger Preserve even more festive by adding fresh cranberries. Add an additional tbsp of soft brown sugar to counteract the acidity of the berries.
More Side Dishes from Farmersgirl Kitchen
Grilled Corn Succotash is rich and creamy corn, bean, and bacon side dish that is perfect to serve as a side dish with chicken, turkey, or ham. It is ideal for your roast dinner and deserves a place on your festive holiday table.
Sweet Potato Mash with Sage, Ricotta, and Pecan Nuts is a delicious side dish that’s perfect to serve for a special dinner. The sweetness of the mash is lightened by the ricotta, and the crisp sage leaves and pecan nuts add both flavour and texture.
White and Green Cabbage with Coconut, Chillies and Ginger is based on a traditional recipe from Kerala in south-west India, this is a great way of livening up cabbage.
More side dishes
- How to cook the perfect Brussels Sprouts – Tin & Thyme
- Cabbage with Bacon, Apple & Cider – Lost in Food
- Griddled Courgettes – Feast Glorious Feast
Red Cabbage with Ginger Preserve
- Sharp knife
- chopping board
- large casserole dish
- Measuring spoons
- 1/2 medium red cabbage
- 1 large onion
- 3 apples
- 3 tbsp ginger preserve
- 2.5 cm fresh ginger peeled and finely grated
- 2 tbsp white or red wine vinegar
- 1 tbsp soft brown sugar
- 1 tsp salt
- Pre-heat the oven to 160C.
- Slice the cabbage, peel and slice the onions. Peel, core and slice the apples.
- In a deep ovenproof casserole dish, build up layers of cabbage, onion, apple, finely chopped ginger, and ginger preserve.
- Repeat the layers until you have used all the ingredients. There should be around 3 layers. Finish with a layer of cabbage.
- Sprinkle over the salt and the soft brown sugar and add the wine vinegar.
- Put a lid on the casserole or use a piece of foil to cover.
- Bake in the pre-heated oven for 1 1/2 – 2 hours.