Nigella’s Red cabbage with cranberries

This recipe comes from Nigella‘s latest cookbook “At my Table” (recipes from her latest TV series) and works perfectly in a thermal cooker saving up to two hours of cooking power.

The recipe will feed 8 to 10 people and once made it can be frozen if you want to make it beforehand.

To buy Nigella’s book go to:

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Nigella's Red cabbage with cranberries
Nigella's Red cabbage
Votes: 1136
Rating: 3.13
Rate this recipe!
Nigella's Red cabbage
Votes: 1136
Rating: 3.13
Rate this recipe!
  1. Mix all ingredients together in the inner pot
  2. Bring to the boil stirring frequently
  3. If using a 3L Mr D's turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  4. If using a 4.5L Mr D's boil for 5 minutes then turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 4 hours
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    • Sorry Julieann for some reason the instruction were not saved and unfortunately I did not notice. I have now added them again and suggest you leave it in the outer container for around 4 hours.
      All the best
      Mr D

    • Hi Duncan,

      I am so sorry about all the problems with this recipe. I am not sure what has happened as I did add the instructions but they do not seem to have been saved so I’ve added them again.
      All the best
      Mr D.

  1. This seemed like it was going to be lovely until I actually made it (and kept strictly to the recipe!). It was far too salty. In my opinion it totally ruined it. I have added some more sugar and some red wine but it is still too salty for my palate. If making it again I would only add ONE TEASPOON of salt.

  2. Ok. Making it now for tomorrow’s Christmas dinner. First time I am making it with cranberries. I did have to look up what 2 taps were. I have only known them as cinnamon sticks. I’ll let you known how the family thinks of this new recipe.

  3. Wish I’d read the reviews first-it’s way too salty! Definitely only 1 tsp of salt required.
    I wouldn’t use any recipe other than my tried and tested red cabbage one next time.

    • Thanks for the feedback, we’ve also given the recipe another go and agree it’s too salty, we’ve updated the recipe to only use 1 tsp of salt. Would you share your own recipe with us (and everyone else of course !) ?

        • Good question, its a family term we use to describe the amount that comes out when tapping the jar of dried cinnamon (like a shwartz type jar with a perforated lid) on the side of the bowl – a more accurate measure would be 1/8 to 1/4 of a teaspoon. hope that helps !

          • Hi Maria, I think it must have been the programme deciding what to put. Use 1 stick which should be fine.Sorry for the confusion Happy Christmas Dave

  4. Nigellas recipe uses Maldon sea salt which is milder. This recipe doesn’t specify this. Is everyone using normal rock salt and finding that’s why it’s too salty? I’m hoping to try out this week so will use some caution with it.

    • Yes Roz. The recipe originally came from Nigella and she made it in an ordinery saucepan. Once you have brought it to the boil gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook a minimum of 2 hours.

  5. OK ! I have the ingredients . except for dried cranberries So i will just fresh ones instead.This looked really good I am looking forward to sharing it with my son for Christmas.

  6. I watched Nigella’s demonstration twice and wrote down the info. I also printed the recipe. We are just two people, so bought a smallish cabbage, maybe 4-5″. I used about 1/2 of it sliced and about 1/2 a red onion. I added about 1/2 C. craisins and about 1/2 lb. fresh cranberries. I used apple cider for its body, and added the 2 T. brown sugar, 1 tsp. cinnamon, and as in the program, 1/4 tsp. cloves, and a PINCH of salt. I used just enough cider to cover the cabbage, about 2 C. Taste as you go, you can tweak the flavor! I recommend making it the day/night before to spend time getting the texture right…it should not be overdone…al-dente. The flavors are so much better the next day. We LOVED it (I also make German red cabbage). I served it with pork roast and brussels sprouts. I give it 5 stars!

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