Sloe gin red cabbage
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Catherine Frawley
Sloe gin red cabbage
Sloe gin adds a delicious depth of flavour to that festive favourite, red cabbage
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
174Kcal
Fat
2gr
Carbs
25gr
Sugars
23gr
Fibre
6gr
Protein
2gr
Salt
0.1gr
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Ingredients
- 1 tbsp salted butter
- 2 cinnamon sticks
- 4 whole cloves
- a pinch of freshly grated nutmeg
- 2 onions, finely chopped
- 1 red cabbage, cored and finely sliced, about 1.2kg
- 2 medium Bramley apples, about 300g, peeled, cored and roughly diced
- 200ml sloe gin, plus extra to serve
- 3 tbsp cider vinegar
- 40g light brown sugar
- a few parsley sprigs to garnish (optional)
Step by step
Get ahead
Can be made a couple of days ahead, or frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Melt the butter in a large ovenproof casserole, add the spices and cook for a minute to release the aroma. Add the onions and cook over a gentle heat for 8-10 minutes, until soft.
- Add the cabbage, apples, sloe gin, cider vinegar and sugar, plus plenty of seasoning, and cook for a few minutes, mixing well. Place a sheet of baking paper loosely over the top and place in the oven for 1-11⁄2 hours until collapsed and tender, stirring once or twice. Season to taste, add a generous glug of sloe gin, then serve. Garnish with parsley, if you like.
