Sherry and pomegranate red cabbage recipe
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A splash of sherry and a glug of pomegranate juice help add sweetness to this classic Christmas dish. A great way to add flavour contrast to your Christmas turkey, or to cut through saltiness of ham, this wallet-friendly side is sure to be a hit.
See method- Serves 6
- 10 mins to prepare and 1 hour 5 mins to cook
- 155 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 50g unsalted butter
- 1 cinnamon stick
- 2 star anise
- 10g fresh thyme, leaves picked
- 2 tbsp dry sherry (or red wine vinegar)
- 2 tbsp light soft brown sugar
- 400ml pomegranate juice
- 1 red cabbage (about 1kg), thick core discarded, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 645kJ 155.0kcal
- Fat
- 8g
- Saturates
- 4g
- Sugars
- 14g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 15.4gProtein 2.1gFibre 5.4g
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- Melt the butter in a large, lidded saucepan over a medium heat. Add the cinnamon, star anise and thyme; toast for 1 min. Turn the heat to high and add the sherry (or vinegar) and sugar; bubble for 2 mins.
- Pour in the pomegranate juice and add the red cabbage. Season; stir to coat the red cabbage in the juice. Bring to the boil, then reduce the heat to medium-low and cook, with the pan lid ajar, for 1 hr, stirring occasionally, until cooked through and the liquid has been absorbed. Remove the cinnamon stick and star anise before serving.
- Get ahead: This can be made 2 days in advance and reheated with a splash of water, or can be frozen for 1 month.
- See more Christmas 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.
