Paul Flynn's burrata with sticky red cabbage, pomegranate and orange.


  • 2 tbs rapeseed oil
  • 1 medium red cabbage , quartered , cored and shredded
  • 1 finger sized piece of ginger , peeled and finely chopped
  • 2 red onions peeled and sliced
  • 1 tsp allspice
  • 1 heaped tbs redcurrant jelly
  • 100 g golden brown sugar
  • 150 ml red wine vinegar
  • Salt and black pepper
  • 100ml orange juice
  • 100 ml sunflower oil
  • 100 ml olive oil
  • 1 tsp golden brown sugar
  • A pinch of chilli flakes
  • Seeds and juice of 1 pomegranate
  • 8 small buratta or mozzarella


  1. Heat the rapeseed oil in a large pot then add the red cabbage , ginger, onion and allspice.
  2. Cover and cook for 15 minutes over a gentle heat until the cabbage starts to soften .
  3. Add the redcurrant jelly, sugar and vinegar.
  4. Then continue to cook with the lid off for a further 20 minutes until the vinegar has evaporated and the cabbage becomes sticky.
  5. Season and set aside.
  6. For the dressing mix the orange juice with the sunflower oil, olive oil, sugar, chilli, and pomegranate.
  7. Season and chill.
  8. To serve, warm the cabbage and put the buratta on top, and spoon the dressing around.