Balsamic Red Cabbage

A Christmas staple, our Balsamic Red Cabbage is the perfect recipe for your Christmas prep. Using our Balsamic Vinegar Dressing makes this recipe super simple and, thanks to the apple balsamic vinegar in the dressing, adds a wonderful fruity sweetness which complements the apple used in this recipe. Save yourself a bit of time on Christmas Day and make this Balsamic Red Cabbage recipe in advance. Follow the whole recipe and put the cooked red cabbage into a Tupperware container. Leave to cool and freeze. This can stay in the freezer for up to one month, simply defrost and reheat, ready to be served with the Christmas dinner!

This recipe is made with our Balsamic Vinegar Dressing. By partnering Farrington’s Mellow Yellow cold pressed rapeseed oil with Aspall Apple Balsamic vinegar, we have created a modern British twist on the classic Italian salad dressing. Find out more about this tasty dressing here.


1 tbsp Mellow Yellow Rapeseed Oil
½ large red cabbage, or 1 small red cabbage, shredded
1 onion, thinly sliced
1 eating apple, chopped into small pieces
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground cinnamon
Salt & pepper
½ tbsp plain flour
5 tbsp Mellow Yellow Balsamic Vinegar Dressing


In a large frying pan with a lid, heat 1 tbsp of Mellow Yellow Rapeseed Oil on a medium heat. Add your onion and fry until softened. Add the red cabbage and apple and continue to fry for a couple of minutes. Add the spices and season generously, stir well. Stir in the flour and pour in your Mellow Yellow Balsamic Vinegar Dressing.
Put the lid on and simmer on a low heat for approximately 15 minutes, or until everything is cooked, stirring occasionally. If it gets too dry, add a tablespoon of water. Check the seasoning and sweetness and add more salt or sugar to taste.

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