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Jewelled braised red cabbage with apple
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1 small red cabbage
1 large onion, finely sliced
½ cinnamon stick
¼ tsp freshly grated nutmeg
1 Bramley apple, peeled, cored and grated
4 tbsp pomegranate molasses or red wine vinegar
1 tbsp light brown muscovado sugar
2 tbsp redcurrant jelly
125g pomegranate seeds
1. Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft, but not browned.
2. Stir in the spices, then add the cabbage, apple, pomegranate molasses or vinegar and sugar, plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously.
3. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is tender and the liquid has evaporated. Stir in the jelly, allow to melt, then scatter with pomegranate seeds to serve.
Cook's tipMake this up to 48 hours in advance. Place it into a saucepan, stir in 2-3 tbsp of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.
Typical values per serving:
1 of your 5 a day / low in saturated fat
This recipe was first published in December 2016.