Chefs' Recipes

Jeremy Strode's red cabbage braised in mulled wine

The late chef's winter-friendly recipe for the humble vegetable.

By Jeremy Strode
  • 25 mins preparation
  • 3 hrs cooking plus chilling
  • Serves 6
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Red cabbage braised in mulled wine
"A clever (if I may say so myself) use of ingredients, most of which are commonly used to braise red cabbage - a flavour-packed way of eating one of my favourite vegetables at any time of year," says Strode.


  • 150 gm butter, chopped
  • 2 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 large red cabbage (about 2kg), stalk discarded, thinly sliced
  • 2 red apples, quartered and thinly sliced
Mulled wine
  • 750 ml red wine
  • 55 gm (¼ cup) brown sugar
  • Thinly peeled rind of 1 small orange
  • 2 fresh bay leaves
  • 2 star anise
  • ½ cinnamon quill
  • 1 tsp black peppercorns
  • 4 cloves
  • Pinch of freshly grated nutmeg


  • 1
    For mulled wine, combine ingredients in a saucepan over high heat and bring to the boil, stirring to dissolve sugar, then reduce heat to medium and simmer for 3 minutes. Cool and refrigerate until required.
  • 2
    Preheat oven to 160C. Melt butter in a large saucepan over low heat, add onions and garlic, and sauté, stirring occasionally, until softened (15-20 minutes). Add cabbage and apple, increase heat to medium, cover with a lid and cook until cabbage starts to soften (10 minutes). Strain mulled wine into cabbage, bring to the boil and season to taste. Cover and braise in oven until cabbage is softened and flavours meld (2-2½ hours). Cool, then refrigerate until ready to serve. Reheat cabbage in a saucepan over medium heat and serve with roast goose.