Pomegranate glazed red cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 1 whole red cabbage (around 1kg), cored and finely sliced
- 400ml pomegranate juice
- 2 cinnamon sticks
- pinch of freshly ground nutmeg
- 2 whole star anise
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp sour cherry or pomegranate molasses
- 80g light brown soft sugar
- 75g butter
Method
- STEP 1
Tip the cabbage into a large, deep saucepan on a low heat, then add the pomegranate juice, spices, molasses, sugar and 50g of the butter. Stir well, then bring to a gentle simmer. Cover and simmer gently for 2 hrs until the cabbage is tender and the liquid has almost completely evaporated.
- STEP 2
Remove the lid and add the remaining butter. Increase the heat to medium-high, and cook for 5 mins until glossy and no liquid remains. Season to taste. Will keep chilled for up to three days or freeze for up to three months.
