Red cabbage with pomegranate, cinnamon and honey

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 6
  • 1 Red cabbage (approx. 1,2 kg)
  • 2 Onions
  • 1 TABLESPOON clarified butter
  • 4–5 Bay leaves
  • 1 TEASPOON Juniper berries
  • 4 Cloves
  • 2 Cinnamon sticks
  • 2 Star Anise
  • 250 ml Red wine
  • 250 ml Orange juice
  • 4 TABLESPOONS Red wine vinegar
  • 7-10 Tbsp Salt
  • 2 Pomegranate
  • 6 TABLESPOONS Honey
  • 200 g redcurrant jelly

Directions

  1. 1

    Clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips. Peel and halve onions and cut them into strips. Heat the lard in a large pot, fry the onion strips for 4-5 minutes until transparent.

  2. 2

    Add red cabbage, bay leaf, juniper berries, cloves, cinnamon, star anise, red wine and orange juice. Season with vinegar and salt. Bring to the boil and simmer for 1-1 1/4 hours.

  3. 3

    Cut the pomegranates in half. Knock out the seeds with a spoon. Stir honey and jelly into the red cabbage. Season the red cabbage with vinegar and salt if necessary. Add the pomegranate seeds.

Nutrition Facts

KCAL
270 kcal
CARBS
51 g
FATS
2 g
PROTEINS
4 g