Social Pantry’s Christmas Spiced Red Cabbage With Blood Orange And Bronze Fennel

Total Time
20 Minutes
1 large red cabbage (about 1kg/2lb 4oz)
1 tbsp Rapeseed oil
2 tbsp light brown sugar
2 tbsp Sherry or Moscatel Vinegar
1 Cinnamon Stick
150ml Water
4 Blood Oranges, 2 segmented and 2 zested and juiced
Step 1

Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

Step 2

Heat the oil in a large saucepan, then tip in the red cabbage and gently fry until slightly softened, about 3 mins. Add the sugar, vinegar and cinnamon stick to the pan, then cook for 1 min more. Add the water and turn down the heat, adding in more water if needed as you go. Cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

Step 3

Next, drain off the liquid from the cabbage and set the cabbage aside. Put the liquid in a small pan with the zest and juice of 2 blood oranges and bring to the boil. Reduce the liquid by half until slightly syrupy.

Step 4

To finish, add the cabbage and reduced liquid back into a large pan and warm through. Season with sea salt to taste. Layer in a serving dish with the blood orange segments and garnish with fresh herbs.

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