This Christmas-y cabbage is the perfect combo of sweet, sour and savoury, with pomegranate seeds for extra crunch. It tastes even better the day after so it's a good one to prep in advance.
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Serves
4
Red Onion
Red Cabbage
Bay Leaf
Garlic Clove
Star Anise
Cinnamon Stick
Dried Red Chilli
Orange
Water
Pomegranate Molasses
Pomegranate
Fresh Parsley
Olive Oil
Serves
4
Red Onion
Red Cabbage
Bay Leaf
Garlic Clove
Star Anise
Cinnamon Stick
Dried Red Chilli
Orange
Water
Pomegranate Molasses
Pomegranate
Fresh Parsley
Olive Oil
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Step 1.
Heat the oven to 170°C fan.
Step 2.
Very thinly slice the onion and cabbage, keeping them separate for now. Heat the olive oil in a large ovenproof pan set over a moderate heat. Add the onion and fry for 5 mins until softened.
Step 3.
Add the bay leaves, peeled garlic, bay leaves, star anise, cinnamon stick and dried red chilli to the pan and cook for another minute, until fragrant.
Step 4.
Add the cabbage to the pan and stir well to coat. Sauté for 5–7 mins, until the cabbage starts to soften slightly.
Step 5.
Thinly peel the zest of the orange and add to the pan, along with its juice. Stir in the water, molasses, a generous pinch of salt and plenty of freshly ground black pepper. Stir well to coat the cabbage in the mixture.
Step 6.
Bring the mixture to a gentle simmer, then cover with a lid and transfer to the oven to cook for 30–35 mins, stirring occasionally, until the cabbage is tender and has absorbed most of the liquid.
Step 7.
Meanwhile, finely chop the parsley and remove the pomegranate seeds from the fruit (or use packet pomegranate seeds if you prefer).
Step 8.
Remove the cabbage from the oven and pick out the garlic, whole spices, orange zest and bay leaves. Taste and adjust the seasoning, adding a bit more salt or molasses as desired.
Step 9.
Before serving, stir through the parsley and scatter over the pomegranate seeds.
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