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    Jewelled braised red cabbage with apple - BritMums
    Picture: Courtesy of Waitrose & Partners

    No Christmas meal or even Sunday roast would be complete without red cabbage, we think. You can make this red cabbage recipe up to 48 hours in advance. 

    Jewelled braised red cabbage with apple - BritMums
    Print Recipe

    Jewelled braised red cabbage with apple and pomegranate

    Cook's tip: Make this red cabbage recipe 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.
    Prep Time10 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 20 mins
    Course: Side Dish
    Keyword: Christmas, Sunday lunch
    Servings: 8

    Ingredients

    • 1 small red cabbage
    • 25 g butter
    • 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
    • 125 g pomegranate seeds

    Instructions

    • 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.
    • 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.
    • 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.

    Notes

    Recipe and image courtesy of Waitrose & Partners

    Planning

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 20 minutes
    • Serves: 8

    Cook’s tip: Make 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.

    Ingredients

    1 small red cabbage
    25g butter
    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
     

    Method

    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.

    Recipe and image courtesy of Waitrose & Partners

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