Red cabbage with apple and pomegranate
This braised red cabbage with apple and pomegranate goes perfectly with roast poultry, such as turkey, duck, goose, chicken. It’s a perfect side dish in a Thanksgiving or Christmas menu. It can be cooked in advance and kept in the fridge/freezer – although it’s best to add the pomegranate seeds to it just before serving.
Ingredients
Method
- 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, it’s 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 it’s not sweet enough, add more sugar or molasses.
- Scatter the pomegranate seeds on top, then serve.