Spring Cabbage with Ginger Wine

Pete Luckett transforms an everyday veggie into a tasty gingery dish - it works especially well as an accompaniment to roast lamb
By Pete Luckett
Spring Cabbage with Ginger Wine
  • Rating:
  • Serves: 6-8
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1.5 kg cabbage, stem removed, roughly chopped
  • 100 ml olive oil
  • 6 onions, medium-sized roughly chopped
  • 400 ml ginger wine
  • 50 g butter


1. Heat the olive oil in a heavy-based saucepan, add the chopped onions and fry over a moderate heat until light brown in colour.

2. Pour in the ginger wine, bring to a boil and cook down until it's about quarter its original volume.

3. Bring a large pan of salted water to the boil, tip in the cabbage leaves and cook for about 6-8 minutes before draining the leaves in a colander.

4. Return the cabbage the pan and stir in the reduced wine and onion mixture along with the butter Season well and serve straight away.

Rate This Recipe