Creamy buratta pairs wonderfully with tart and sticky red cabbage.


Serves 6

  • 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
  • 75 g golden brown sugar
  • 100 ml red wine vinegar
  • 150 ml red wine
  • Salt and black pepper

For the dressing

  • 100ml orange juice
  • 100 ml rapeseed oil
  • 100 ml olive oil
  • 1 tsp golden brown sugar
  • 1 tsp Dijon mustard
  • A pinch of chilli flakes
  • Seeds and juice of 1 pomegranate
  • 6 small buratta or mozzarella


  1. Put the red cabbage, ginger, allspice, redcurrant jelly, bay leaves, sugar, vinegar and wine into a pot. Bring to a simmer, stir all together and cover.
  2. Cook over a gentle heat for 45 minutes, stirring every now and again making sure it doesn't go dry.
  3. Remove the lid and cook for a further 10 to 15 minutes until the cabbage starts to glaze and all the liquid has evaporated.
  4. Season and set aside. This can be done two to three days in advance.

For the dressing

  1. Whisk the orange juice together with the sunflower oil, rapeseed oil, sugar, mustard, chilli, pomegranate juice and seeds.
  2. Season and chill.
  3. To serve, warm the cabbage, place the buratta on top, then spoon over the dressing.