We’ve added a little sweetness to our Christmas red cabbage this year by adding pomegranate.
Advertising – Continue Reading Below
Cal/Serv:
125
Makes:
8
portions
Preparation time:
0
hours
15
minutes
Cooking time:
1
time
40
minutes
Total time:
1
time
55
minutes
large red cabbage, about 1 kg, core removed and finely grated
apple cider or red wine vinegar
A large handful of coarsely chopped parsley
This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.
- Melt the butter in a large, heavy-bottomed skillet over medium heat. Add the cabbage and cook for 10 minutes, stirring occasionally, until beginning to soften.
- Add pomegranate juice, broth, sugar, vinegar and lots of seasoning. Bring to the boil then simmer for 1½ hours, stirring occasionally, until the cabbage is tender and the liquid in the pan has evaporated.
- Check seasoning and stir in pomegranate seeds and parsley. Transfer to a warmed serving platter. To serve.
Per serving:
- Calories: 125
- Protein: 1g
- Total fat: 6 g
- Full: 3g
- Carbohydrates: 15g
- Total sugars: 15g
- Fibers: 4g
This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io
Advertising – Continue Reading Below
