Garlicky Spiced Braised Red Cabbage  by Gilli Allingham from The Really Garlicky Company

The Really Garlicky Company, based just outside Nairn, are Scotland’s only garlic growers. The Allingham family have been growing garlic for the last 18 years, where they originally diversified heir seed potato business to offer something new to Scotland’s foodies.

Priding themselves in their Hardneck Porcelain garlic, they produce flavourful, large, juicy bulbs. From this, they produce a range of garlicky products, including aioli, garlic ciabatta, garlic butter and various chutneys and condiments including caramelised onions and garlic relish.

Find them in your local Waitrose, Farm Shop or Deli across the country, or visit their website

This dish works perfectly with any roast meat, in particular, roast ham. We served it on New Year’s Day, but it would perfect throughout winter. Cold ham, cabbage, and mustard mayonnaise sandwiches made delicious left-overs sandwiches the next day. 

Ingredients: Serves 8 as an accompaniment to a main dish.

900g red cabbage
2 red onions, diced 
1 Bramley apple 
3 tbsp. soft brown sugar
3 tbsp. red wine vinegar
30g butter
1 cinnamon stick
5 cardamom pods
2 star anise

3 cloves of Really Garlicky Garlic, crushed


1.    Heat the oven to 150C.
2.    Make a small muslin sack by placing the star anise, cinnamon and cardamom pods in the centre of the piece of muslin and tie the ends together. 
3.    Remove the cabbage’s outer leaves, cut it into quarters and shred into fine strips. 
4.    Place the cabbage in a medium casserole dish. 
5.    Peel, core and dice the Bramley apple and add to the cabbage along with the three cloves of garlic, onions and sugar. Make sure the ingredients are well-distributed amongst the cabbage.
6.    Stir in the vinegar and dot the top with the butter.
7.    Cover with the lid and cook for 2 ½ to 3 hours, stirring regularly. 
8.    Remove the muslin spice bag and serve.

Serve immediately. 

In association with Taste Communications.