This vibrant, slow cooked red cabbage has a delicious sweet and sour flavour that goes incredibly well with roast meat or sausages. It's a perfect side dish for your holiday table!
Course Side Dish
Keyword Christmas spiced red cabbage
Prep Time 15minutes
Cook Time 3hours
Total Time 3hours15minutes
Author Nickki Thompson
1red onionsliced thinly
1medium red cabbageshredded finely
200mlcoudy apple juice
3tbspsoft light brown sugar
2tsppomegranate molassesor 1 tbsp red wine vinegar
Salt and Pepper
Heat the oil and butter in a large saucepan, then add the onion and saute on a medium heat for about 5 minutes until softened but not coloured.
Add the the cinnamon and ground allspice and cook for a couple of minutes before tumbling in the shredded cabbage and apples. Pour in the apple juice, light brown sugar, pomegranate molasses and dried cranberries.
Stir well, cover with a lid and simmer on a very low heat for about 2-2 1/2 -3 hours - stirring every now and then to make sure the cabbage isn't sticking to the bottom of the pot, adding a little more apple juice if needed.
If you wish, you could cook this red cabbage in the oven at 150C in a flameproof casserole dish for 2 1/2 - 3 hours. The cabbage will keep for up to 5 days in the fridge (covered) or in the freezer for up to 2 months.