Good Housekeeping UK

Clementine and ginger cabbage

Name: Clementine and ginger cabbage
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 8
Ingredients: 75 g (3oz) unsalted butter; 2 red onions, sliced; 3 clementines; 10 whole cloves; 2 1/2 cm (1 in) piece fresh root ginger, 1/2 finely grated and the rest left whole; 1 kg (3lb) red cabbage, outer leaves removed, cored and shredded; 3 tbsp. muscovado sugar; 5 tbsp. red wine vinegar; 300 mL (10 fl oz (1/2 pint)) red wine; 3 balls stem ginger, sliced (optional)

Ginger and orange work wonderfully with red cabbage – an ideal accompaniment to ham or roast goose.

By The GH Kitchen TeamPublished: 05 December 2016

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Yields:

Prep Time:

20 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 35 mins

Ingredients

75 g (3oz) unsalted butter
2 red onions, sliced
3 clementines
10 whole cloves
2 1/2 cm (1 in) piece fresh root ginger, 1/2 finely grated and the rest left whole
1 kg (3lb) red cabbage, outer leaves removed, cored and shredded
3 Tbsp. muscovado sugar
5 Tbsp. red wine vinegar
300 ml (10 fl oz (1/2 pint)) red wine
3 balls stem ginger, sliced (optional)

Directions

1. Step 1
  In a large casserole (that has a lid), melt 50g (2oz) butter and gently fry onions for 5-8min until softened. Stud one of the clementines with cloves, then cut in half. Finely zest and juice remaining clementines (keep zest and juice separate).
2. Step 2
  Stir grated and piece of root ginger, the cabbage, sugar, vinegar, wine, clementine juice and clove-studded halves into the casserole. Bring mixture to a simmer, turn down heat and cover. Cook gently for 2hr, stirring often.
3. Step 3
  Stir through remaining butter, clementine zest, and stem ginger, if using. Check seasoning and serve.
  
  Get Ahead
  
  Make to the end of step 2 up to 2 days ahead. Cool, transfer to an airtight container and chill. Alternatively, make up to 1 month ahead and freeze in a suitable container. To serve, thaw overnight in fridge (if frozen), tip into a pan and reheat gently with a splash of cold water until piping hot. Complete recipe.
  
  Like this? You'll love...
  
  BLACKCURRANT-BRAISED RED CABBAGE
  
  BUTTERED CABBAGE
  
  SPICED RED CABBAGE

Per Serving:

Calories: 184
Fibre: 7 g
Total carbs: 15 g
Sugars: 14 g
Total fat: 8 g
Saturated fat: 5 g
Protein: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time