Red cabbage in pomegranate juice
- December 2016
- Serves 8
- Hands-on time 15 min, simmering time 2-3 hours
Adding sweet-sharp pomegranate juice and warm spices to this easy red cabbage Christmas side dish takes it to the next level.
Need inspiration for what to do with leftover red cabbage? Look no further…
- Vegetarian recipes
- 0.3g (no saturated)
- 21g (19.8g sugars)
- no salt
- 1 red cabbage, quartered, cored and finely shredded
- 2 star anise
- 1 cinnamon stick
- 1 tsp ground coriander
- 50g light brown sugar
- 500ml pomegranate juice
- 4 tbsp pomegranate molasses or balsamic glaze
- Put all the ingredients in a large saucepan with 1.5 litres of water and a generous amount of salt. Bring to a gentle simmer on the hob, then cook, uncovered, stirring now and then, for 2-3 hours until the cabbage is tender and the liquid has reduced to just coat the cabbage. Remove the star anise and cinnamon, season to taste, then serve or chill until needed.
Complete the recipe up to 48 hours in advance. Cover and store in the fridge. Or freeze for 1 month in a freezerproof container or food bag. Defrost before reheating in the microwave or on the hob, adding an extra splash or water and a knob of butter.
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