- 1 red cabbage
- 2 cinnamon sticks
- 3 bay leaves
- 4 cloves
- large knob of butter
- 400 ml pomegranate juice – you can buy the juice, but you can also squeeze the juice from pomegranates yourself (same way like you would with oranges)
- 100 gram sugar
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- mandoline, kitchen cutting machine or chop the cabbage with a chef’s knife
- large Dutch oven or other heavy bottomed pan with a lid
- wooden spoon
Preparation — 20 minutes
Remove the outer leaves and hard parts of the red cabbage. Then divide into thin strips, you can do this with a kitchen cutting machine, mandoline or use your chef’s knife.
Finishing the braised red cabbage with pomegranate juice — 1 hour
Heat a knob of butter on high heat in a large Dutch oven and cook the finely chopped red cabbage for about 10 minutes while you stir regularly. Add cinnamon sticks, bay leaves and cloves, you can create a herb package so it’s easier to remove them afterwards. Add sugar and cook a few minutes more.
Pour in the pomegranate juice, turn down the heat and put the lid on. Let it simmer for about 45 minutes and stir from time to time. Remove the bay leaves, cinnamon sticks and cloves and season the cabbage with pepper and salt. A delicious side dish with e.g. a piece of meat and mashed potatoes. Enjoy!