Mulled wine-braised red cabbage



Preheat an oven to 180°C/gas mark 4. Peel and discard the outer leaves of the cabbage (unless they’re in good condition) then slice into 8 wedges, ensuring you cut right through the core so that the leaves remain together


Place a large frying pan (or 2 frying pans) over a high heat with a dash of oil. Place the cabbage wedges into the pans and cook for a few minutes until dark brown and just starting to char on one side

  • 1 dash of rapeseed oil


Once the cabbage has colour on one side, turn them over and pour in the mulled wine, chicken stock and sage with a knob of butter. Cover with a lid or tin foil and turn the heat down to medium-low. Simmer for 10 minutes

  • 200g of mulled wine
  • 300g of chicken stock, or vegetable stock
  • 1 sprig of sage
  • 1 knob of butter


After this time, transfer the pan to the oven and cook for a further 10–15 minutes (if your frying pan isn’t ovenproof, transfer the cabbage and liquid to a tray). Check the cabbage is ready by piercing the core or the thick ribs on the leaves with a knife; it should insert without resistance when ready


Once ready, transfer the cabbage wedges to a serving dish and cover to keep warm. Pour the liquid into a small pan and place over a high heat. Reduce to a glossy, syrupy consistency