Braised red cabbage with pomegranate recipe
Braise this bright and colourful vegetable and serve alongside beef medallions and pomegranate seeds for a seasonal main that's bursting with colour and flavour.
See method- Serves 6
- 15 mins to prepare and 1 hour to cook
- 121 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 small red cabbage (about 750g), quartered, cored and shredded
- 1 red onion, finely sliced
- 400ml 100% pomegranate juice
- 40g caster sugar
- 2 tbsp redcurrant jelly or pomegranate sauce
- 1 x 80g tub pomegranate seeds
- 15g flat-leaf parsley, roughly chopped
- beef medallion steaks (optional)
- olive oil
- za’atar, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 515kJ 121.0kcal
- Fat
- 1g
- Saturates
- 0g
- Sugars
- 26g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 28.1gProtein 2.0gFibre 3.9g
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Method
- Put the cabbage, onion, juice and sugar in a pan. Season well and bring to a simmer over a medium heat. Cover, reduce the heat to low and cook for 45 mins, stirring occasionally, until the cabbage is tender.
- Uncover and stir in the jelly. Cook for 10-15 mins until the juice has reduced to a sticky syrup. Toss through the pomegranate seeds and parsley to serve
- For za’atar-spiced steaks: Rub each steak with 1 tsp of olive oil and 1-2 tsp of za’atar. Griddle or fry until cooked to your liking.
- See more Cabbage recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
