Anne Morgan Delia Smith’s spiced red cabbage with cranberries is a fast, sharp alternative to the slow-braised version. It takes 15 to 20 minutes in a wok or large frying pan, serves 4 to 6, and comes from Delia’s Winter Collection.
I always made the long, slow braised red cabbage until I tried this one. The cabbage keeps a crunch that the braised version loses completely, and the cranberries pop with sharpness instead of melting away like apples do.
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Why Cranberries Instead of Apples?
Delia says cranberries give the dish a sharper edge than apples, and she is right. The apples in the braised version break down and sweeten the sauce, but the cranberries here stay partly whole and burst with tartness against the warm spices.
The colour is different too. Braised red cabbage goes deep burgundy over two hours, but this sautéed version stays a brighter purple-red because the cooking time is so short, and I make this when I want something that looks vivid on the plate, not dark and heavy.
Spiced Red Cabbage with Cranberries Ingredients
- 450g (1 lb) red cabbage, quartered, cored, and finely shredded
- 75g (3 oz) fresh cranberries
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon groundnut or olive oil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ whole nutmeg, freshly grated
- 1 tablespoon brown sugar
- 1 tablespoon wine vinegar
- Salt and freshly milled black pepper
How To Make Delia Smith Spiced Red Cabbage with Cranberries
- Shred the cabbage: Cut the cabbage into quarters, remove the hard core, and shred finely into 5mm (¼ inch) strips. Discard any tough stalky bits.
- Cook the onion and garlic: Heat the oil in a large frying pan or wok over a medium heat. Add the onion and cook for 2 to 3 minutes, then add the garlic and cook for another 2 to 3 minutes.
- Stir-fry the cabbage: Turn the heat to its highest setting and add all the shredded cabbage. Keep it moving with a wooden spoon so it all comes into contact with the heat at the base of the pan.
- Add the spices and cranberries: After 3 to 4 minutes of stir-frying, sprinkle in the cinnamon, cloves, nutmeg, salt, and pepper, then add the cranberries. Turn the heat down and cook for a further 5 to 10 minutes, stirring once or twice.
- Finish: Bite a piece to check it is tender but still has some crunch. Turn the heat up, sprinkle in the sugar and vinegar, stir everything through, and serve.
How Is This Different from Braised Red Cabbage?
The braised version from Delia’s Happy Christmas cooks for 2½ hours in the oven with a whole kilo of cabbage and a pound of cooking apples, while this sautéed version uses half the cabbage, no apples, and is done in 15 minutes on the hob. They are completely different textures.
I serve the braised version at Christmas dinner because it feeds 10 to 12 and can be made days ahead, but I make this cranberry version on weeknights when I want spiced red cabbage but do not have two hours. The beef bourguignon or a sausage casserole both work well alongside it.
What Goes With Sautéed Red Cabbage?
Delia suggests serving it alongside roast pork, gammon, or sausages with mashed potatoes. I agree with all three, and I also like it with glazed gammon because the cranberry sharpness cuts through the sweet glaze.
It is also good cold the next day, tossed through a grain salad or served on the side of leftover roast meat. The cranberries hold their shape better than apples would, so it does not go mushy overnight.
Can You Make It Ahead?
Delia says you can prepare this in advance if you are careful not to overcook it the first time round. I take it off the heat while the cabbage still has a definite crunch, then reheat in the pan for 2 to 3 minutes before serving.
It also freezes for up to 3 months. Let it cool completely and portion into freezer bags, then defrost overnight in the fridge and reheat in a frying pan over a medium heat.
Nutrition Facts
- Calories: 85 kcal
- Fat: 3g
- Carbohydrates: 14g
- Fibre: 3g
- Protein: 1.5g
Nutrition is estimated per serving based on 4 servings.
Can I use dried cranberries instead of fresh?
You can, but add them in the last 2 minutes so they soften without burning. Fresh cranberries pop and release juice during cooking, which dried ones will not do. The texture is quite different.
Can I use frozen cranberries?
Yes, and you do not need to thaw them first. They will defrost in the hot pan within a minute and cook the same way as fresh ones.
Is this the same as the stir-fried red cabbage with apples?
Nearly. Delia has a very similar recipe in One Is Fun called Quick Stir-fried Spiced Red Cabbage with Apples. The method is the same but it uses a chopped apple instead of cranberries and a smaller amount of cabbage for one person.
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Delia Smith Spiced Red Cabbage with Cranberries Recipe
Course: SidesCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcalDelia Smith’s spiced red cabbage with cranberries is a fast, sharp alternative to the slow-braised version. It takes 15 to 20 minutes in a wok or large frying pan, serves 4 to 6, and the cranberries give it a jewel-like colour that looks brilliant on a winter table. The recipe is from Delia’s Winter Collection.
I always made the long, slow braised red cabbage until I tried this one. The cabbage keeps a crunch that the braised version loses completely, and the cranberries pop with sharpness instead of melting away like apples do.
Ingredients
450g (1 lb) red cabbage, quartered, cored, and finely shredded
75g (3 oz) fresh cranberries
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon groundnut or olive oil
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ whole nutmeg, freshly grated
1 tablespoon brown sugar
1 tablespoon wine vinegar
Salt and freshly milled black pepper
Directions
- Shred the cabbage: Cut the cabbage into quarters, remove the hard core, and shred finely into 5mm strips. Discard any tough stalky bits.
- Cook the onion and garlic: Heat the oil in a large frying pan or wok over a medium heat. Add the onion and cook for 2 to 3 minutes, then add the garlic and cook for another 2 to 3 minutes.
- Stir-fry the cabbage: Turn the heat to its highest setting and add all the shredded cabbage. Keep it moving with a wooden spoon so it all comes into contact with the heat.
- Add the spices and cranberries: After 3 to 4 minutes, sprinkle in the cinnamon, cloves, nutmeg, salt, and pepper, then add the cranberries. Turn the heat down and cook for 5 to 10 minutes, stirring once or twice.
- Finish: Bite a piece to check it is tender but still crunchy. Turn the heat up, sprinkle in the sugar and vinegar, stir through, and serve.
Notes
- Do not overcook if making ahead. Keep the crunch and reheat quickly in a pan. Frozen cranberries work just as well as fresh.
