Elder Berry Cabbage

Boozy Elder Berry Cabbage

Elderberries best suit savoury foods and this sticky elder berry cabbage is the perfect accompaniment for a Sunday roast. It’s best to freeze the berries in early October and use them when needed.

Makes enough to serve 6 as a side.


Large Red Cabbage – thinly sliced

1 tblsp real butter

2 red onions – peeled and finely chopped

2tsp red wine vinegar

150g elder berries – queezed to extract juice

50g brown sugar

10g ground hogweed seeds (or 1 cinnamon stick)

1 orange – Zest and juice


Heat the butter in a large pan, add the onions and fry off until soft – approx. 5 minutes

Add the orange zest and cinnamon (or hogweed seeds) and cook for a minute before adding in the rest of the ingredients.

Bring the whole lot to the boil then reduce to a rolling simmer, cover the pan and cook fr 45 minutes when the cabbage is softened well.