Repollo Rojo Agridulce de Mamá

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic sweet-and-sour red cabbage is a vibrant vegan side dish that brings a sophisticated balance of flavours to any dinner table. Slow-cooked with crisp Fuji apples and a delicate blend of juniper, allspice, and cloves, the cabbage transforms into a tender, glossy accompaniment. The addition of redcurrant jelly provides a subtle sweetness and a beautiful sheen, while a splash of balsamic vinegar offers the necessary acidity to cut through richer main courses.

Perfect for prep-ahead cooking, this versatile dish is a staple for Sunday roasts or festive celebrations. It can be served hot or at room temperature and actually improves in flavour if made a day in advance. This plant-based recipe is naturally gluten-free and provides a nutritious, high-fibre addition to a healthy balanced diet, making it a reliable favourite for every occasion.

Ingredients for Mom's Sweet-and-Sour Red Cabbage

1 medium head RED CABBAGE, tough outer leaves removed
1/4 cup (60ml) OLIVE OIL
1 RED ONION, diced
2 FUJI APPLES, peeled, cored, and finely chopped
3 JUNIPER BERRIES
3 whole ALLSPICE BERRIES, or 1/4 teaspoons ground allspice
3 whole CLOVES, or 1/4 teaspoons ground cloves
1 BAY LEAF
1/2 teaspoons SALT
1/4 teaspoons freshly ground BLACK PEPPER
45ml RED CURRANT JELLY
2 tablespoons BALSAMIC VINEGAR, preferably white
1 teaspoon LIGHT BROWN SUGAR

How to make Mom's Sweet-and-Sour Red Cabbage

Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 120ml (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.