Braised Red Cabbage with Pomegranate
Recipe by Chef Neven Maguire.
Servings:
8
yield(s)
Prep Time:
5
mins
Cook Time:
60
mins
Total Time:
65
mins
Ingredients
-
2
tbsp
Donegal Rapeseed Oil
-
1
red cabbage
(trimmed, cored and finely shredded)
-
2
red onions
(thinly sliced)
-
1
large Bramley apple
(peeled, cored and grated)
-
100
g
dried cranberries
-
300
ml
red wine
-
300
ml
pomegranate juice
-
6
tbsp
redcurrant jelly
-
4
tbsp
red wine vinegar
-
1
tsp
mixed spice
-
1/2
tsp
ground cinnemon
-
1/2
tsp
ground ginger
-
Good pinch
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.