Braised Red Cabbage with Pomegranate
Ingredients:
- 2 tbsp Donegal Rapeseed Oil- 1 red cabbage, trimmed, cored and finely shredded
- 2 red onions, thinly sliced
- 1 large Bramley cooking apple, peeled, cored and grated
- 100g dried cranberries
- 300ml red wine
- 300ml pomegranate juice
- 6 tbsp redcurrant jelly
- 4 tbsp red wine vinegar
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- Good pinch of ground cloves
- Sea salt and freshly ground black pepper
- Pomegranate seeds, to garnish (optional)
Instructions
- Heat the Donegal Rapeseed Oil in a very large heavy based pan set over a medium heat, then tip in the red cabbage and onions. Saute over a medium-high heat for about 5 minutes, until just beginning to soften.
- Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes, until the cabbage is meltingly tender.
To Serve: Transfer to a warmed dish and garnish with pomegranate seeds to serve.
