The Best Red Cabbage Ragu

Red cabbage is one of those vegetables that most people seem to only enjoy at Christmas or with a roast. But red cabbage is so much more. It's meaty, rich and so versatile. In this recipe it forms a great backing for this rich and decadent ragu sauce.

Course Main Course, Side Dish

Cuisine British, European, Italian

Diet Vegan, Vegetarian

Keyword italian red cabbage, italian vegan recipes, quick vegan ragu, red cabbage, red cabbage ragu, red cabbage recipes, vegan red cabbage recipes

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings

Calories 198

Ingredients

1/2 Red Cabbage 500g
1 Large Onion
2 Cloves Garlic
1 Teaspoon Paprika
1/2 Teaspoon Cinnamon
1 Teaspoon Oregano
2 Teaspoons Sugar
1 Tablespoon Plain Flour
2 Tablespoons Soy Sauce
1 (400g) Can Chopped Tomatoes
180 ml Red Wine
500 ml Vegetable Stock
2 Tablespoon Olive Oil
1 Tablespoon Tomato Paste

Instructions

Slice the cabbage into thin 1/2 cm ribbons. Peel and chop the onion and garlic. Heat the olive oil in a large deep frying pan or saucepan over a medium heat.
Toss in the onion and garlic and cook until the onion is see-through. Add the spices (cinnamon, oregano, paprika) and flour to the pan and stir to evenly combine with the onion.
Tip the sliced red cabbage into the pan and fry for a few minutes before adding the soy sauce, red wine, tomato paste and sugar. Increase the pan heat to high and reduce the wine till it just coats the bottom of the pan.
Pour in the chopped tomatoes and stock and bring the pan to the boil. Turn down the heat and simmer. Cook for 30 minutes, stirring occasionally, until the cabbage is soft and the sauce is nice and thick.

Video

Nutrition