Sticky, spiced red cabbage is the perfect contrast to creamy burrata.


  • 1 medium red cabbage, quartered, cored and finely shredded
  • 1 finger sized piece of ginger, peeled and grated
  • 1 tsp allspice
  • 2 tbs redcurrant jelly
  • 3 bay leaves – fresh if possible
  • 75g golden brown sugar
  • 100ml red wine vinegar
  • 150ml red wine
  • Salt and black pepper
  • 100ml orange juice
  • 100ml rapeseed oil
  • 100ml olive oil
  • 1 tsp golden brown sugar
  • 1 tsp Dijon mustard
  • A pinch of chilli flakes
  • Seeds and juice of 1 pomegranate
  • 6 small burrata or mozzarella


  1. Put the red cabbage, ginger, allspice, redcurrant jelly, bay leaves, sugar, vinegar and wine into a pot.
  2. Bring to a simmer, stir all together and cover.
  3. Cook over a gentle heat for 45 minutes, stirring every now and again making sure it doesn't go dry.
  4. Remove the lid and cook for a further 10 to 15 minutes until the cabbage starts to glaze and all the liquid has evaporated.
  5. Season and set aside. This can be done two to three days in advance.
  6. For the dressing whisk the orange juice together with the sunflower oil, rapeseed oil, sugar, mustard, chilli, pomegranate juice and seeds. Season and chill.
  7. To serve, warm the cabbage, place the buratta on top, then spoon over the dressing.