This is an ideal vegetable to prepare in advance and is excellent with turkey, ham or goose.
It will keep for up to a week in the fridge covered with cling film in a non-metallic bowl. It also freezes very well – simply pop into medium-sized freezer bags and leave to thaw out before reheating gently, either on the hob or in a casserole dish with a lid in the oven.
- 4 tbsp duck or goose fat (from a jar or left over from a roast) or 2 tbsp rapeseed oil
- 1 red cabbage, trimmed, cored and finely shredded
- 2 red onions, thinly sliced
- 1 large Bramley cooking apple, peeled, cored and grated
- 100g (4oz) dried cranberries
- 300ml (½ pint) red wine
- 300ml (½ pint) pomegranate juice or cranberry juice
- 6 tbsp redcurrant jelly
- 4 tbsp red wine vinegar
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- good pinch of ground cloves sea salt and freshly ground black pepper
- pomegranate seeds, to garnish (optional)
- Melt the duck or goose fat in a very large heavy-based pan set over a medium heat, then tip in the red cabbage and onions.
- Sauté over a medium-high heat for about 5 minutes, until just beginning to soften.
- Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste.
- Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes, until the cabbage is meltingly tender.
- Transfer to a warmed dish and garnish with pomegranate seeds (if using) to serve.