Braised food

Braised red cabbage with pomegranate

We’ve added a little sweetness to our Christmas red cabbage this year by adding pomegranate.

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Cal/Serv:
125

Makes:

8


portions

Preparation time:

0

hours

15

minutes

Cooking time:

1

time

40

minutes

Total time:

1

time

55

minutes

1


large red cabbage, about 1 kg, core removed and finely grated

1 tbsp.

apple cider or red wine vinegar

A large handful of coarsely chopped parsley

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  1. 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.
  2. 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.
  3. 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

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