Red cabbage with apple and pomegranate

Background
This braised red cabbage with apple and pomegranate goes perfectly with roast poultry, such as turkey, duck, goose, chicken. Itβs a perfect side dish in a Thanksgiving or Christmas menu. It can be cooked in advance and kept in the fridge/freezer - although itβs best to add the pomegranate seeds to it just before serving.
Ingredients
- 1 small or Β½ large red cabbage
- 1 red onion
- 1 cooking apple
- 1 tsp olive oil
- 2 Tbsp pomegranate molasses
- 4 Tbsp muscovado sugar
- 3 Tbsp apple cider vinegar
- 100 ml apple juice or pomegranate juice
- 1 pomegranate
- 1 cinnamon stick
- 1 star anis anise
- 4 cloves
Instructions
- Thinly slice the cabbage and red onion. Put them in a heavy based pan.
- Peel and core the apple, then cut it into thin wedges. Add these to the cabbage.
- Add all ingredients to the pan, except the pomegranate, then bring to the boil. Cover and gently simmer for about 45 minutes. Stir every 10 minutes, and some water or juice, itβs too dry.
- Meanwhile, cut the pomegranate in half. Squeeze the juice into a bowl, add this to the cabbage.
- Scrape out the seeds and remove the yellow membrane. Set the seeds aside.
- When the cabbage is soft, taste and season with salt and pepper to your liking. If itβs not sweet enough, add more sugar or molasses.
- Scatter the pomegranate seeds on top, then serve.
Categories
- Meal Type: - Dinner - Lunch - One Pot - Seasonal - Side
- Cuisines: - Middle Eastern
- Occasions: - Christmas - Dinner Party - New Year - Sunday Lunch - Thanksgiving
- Ingredients: - Berries - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Nut Free - Vegan
- Skill Levels: - Easy
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