Fresh ginger, juniper berries, cloves, strong mustard, red wine and fresh lemon. Those ingredients sound like the perfect condiments for this spiced red cabbage. This cabbage side dish is just packed with flavor! I hope that you like it as much as we did!
Do you like red cabbage?
My husband is fond of it. But only as long as it’s not the classic braised red cabbage with apples. Which I love by the way. However I always try to come up with yet another red cabbage side dish for dinner.
I can tell you that if I buy a head of red cabbage, even the smallest one. We’ll be eating red cabbage for the entire week. So I need loads of recipe ideas! And no, I never grow tired of cabbage. I love it especially in autumn and winter. I love red cabbage as a vegetable side dish.
So then I made this spiced red cabbage, a similar version though containing lots of flavorful ingredients except for the dreaded apple. Ginger, juniper berries, cloves, mustard, red wine… Packed with flavor! Well I hope you like it as much as he did!
Spiced Red Cabbage with Veal Sausages
Do you often cook red cabbage?
Over the years you can imagine that I’ve made a bunch of red cabbage recipes. From the classic soups to coleslaws to even pickled red cabbage as a topping for tacos or hotdogs!
So what’s your go to red cabbage recipe? The braised one with apple?
Add to it a pan fried sausage and you have a classic dinner. Cabbage and sausages, I like the sound of that.
Do you need more red cabbage inspiration?
Then also check out another delicious but ballsy autumn and winter cabbage soup: my red cabbage soup with blue cheese!
- 2 veal sausages
- 1 lb fresh red cabbage (450 g)
- 2 medium garlic cloves peeled
- ½ cup red wine (120 ml)
- 1 cup water (240 ml)
- ¼ fresh lemon
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp strong mustard
- 2- inch fresh ginger (5 cm), peeled
- 1 tbsp dried juniper berries
- 3 cloves
- 1 tbsp fennel seeds
- 3 sprigs fresh thyme
- 3 bay leaves
- 2 tbsp unsalted butter
- a handful fresh parsley or tarragon, chopped
- olive oil
- Add the thyme, bay leaves, peeled ginger, garlic cloves and a splash of olive oil to a large pan, one that has a lid.
- Place the pan over medium-hight heat and fry the ingredients for 2 minutes. Then add the juniper berries, cloves and fennel seeds. Season with a pinch of pepper and salt.
- Cook gently for 3 minutes. Then in the meantime slice the red cabbage finely and add this to the pan as well.
- Stir and add the red wine, water and lemon.
- Bring the cabbage to a good boil. Then turn the heat a little lower. Put a lid on the pan and braise the cabbage for 40 to 50 minutes until soft. Stir regularly. Then add the brown sugar, mustard and butter.
- Stir and cook for another 20 minutes. In the meantime bake the sausages in a little olive oil until golden and cooked through.
- In the end add the freshly chopped herbs to the braised cabbage.
- It should be very soft and smooth by now. Then check the seasoning and add extra pepper, salt, mustard or brown sugar to taste if necessary. Scoop the cabbage onto deep plates and top with the baked sausage. Serve hot.