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Sweet and Sour Red Cabbage with Pomegranate

Even though this was a side dish I made for Christmas Day there's no reason it should only be rolled out on an annual basis. Red cabbage is still plentiful and the balance of juicy sweet pomegranate and apple against the tangy sharpness in this dish makes this a thoroughly moreish remake of an oft underrated vegetable.

Sweet and Sour Red Cabbage with Pomegranate

Sweet and Sour Red Cabbage with Pomegranate
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Serves 6 as a side

1 small red cabbage (approx 1.2kg), cored and shredded
1 red apple, cored and thinly sliced
2 red onions, peeled and thinly sliced
2 tbsp olive oil (or oil of choice)
4 tbsp red wine vinegar
150ml water
1-2 tbsp coconut sugar (to preference)
4 tbsp pomegranate molasses
1/2 tsp ground mixed spice
1/4 tsp ground cinnmaon
sea salt and freshly ground black pepper
seeds (arils) from half a large ripe pomegranate

1. In a lidded heavy-based pan (I use a Le Creuset casserole dish), heat olive oil over medium to high heat.
2. Fry onion for approx 5 minutes, stirring frequently, until softened and fragrant.
3. Add cabbage and continue to sautee for approx 5 minutes.
4. Add apple, vinegar, water, sugar, molasses and spices. Bring to the boil, stirring it together, then cover and lower to a simmer for 40 minutes.
5. Check occasionally that pan does not dry out (add a splash of water). If too wet, leave lid off to simmer for last 10-15 minutes.
6. Season with salt and pepper to taste.
7. Serve topped with pomegranate arils and a scattering of chopped parsley if liked.