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Slow-Cooked Red Cabbage With Treacle

An old Dairy Diary favourite, this festive side dish adds irresistible sweet richness to the red cabbage, turning it into the most beautiful side to your Christmas turkey or gammon. Make it even more Christmassy with a handful of cooked chestnuts sprinkled in before serving.

Tip: Don’t use an aluminium or copper saucepan, as the vinegar will react with the pan. Cook in a slow cooker on the low setting, if you prefer.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    70
    min(s)
  • Servings:
    4-6

What you'll need

  • 6tbsp demerara sugar
  • 25g (1oz) butter
  • 1tbsp black treacle
  • 4tbsp red wine vinegar
  • 700g (1lb 9oz) red cabbage, cored and shredded
  • 1tsp salt
  • 1–2tbsp fresh parsley, chopped, to garnish (optional)

Products used

How to make

  1. Place the cabbage, vinegar, sugar and salt in a large saucepan. Pour in 225ml (8fl oz) water and bring to the boil. Reduce the heat to low, cover and cook gently for about 1 hour or until the cabbage is very tender.
  2. Drain well then stir in the butter and treacle. Serve immediately, sprinkled with parsley, if using.
  3. Serve with roast poultry, game, ham or gammon. You could add cooked chestnuts just before serving, if you like.