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.

Serves: 8-10

  • 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)


  1. 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.
  2. Sauté over a medium-high heat for about 5 minutes, until just beginning to soften.
  3. Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste.
  4. 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.
  5. Transfer to a warmed dish and garnish with pomegranate seeds (if using) to serve.