Time to celebrate

BRAISED SOUR RED CABBAGE WITH POMEGRANATE

I’ve made a favourite recipe even more Christmassy with seasonal pomegranates, adding a vibrant, acidic tang to Christmas lunch

SERVES 4

2 tbsp olive oil
2 red onions, thinly sliced
½ large red cabbage (or 1 small one), cored and thinly sliced
100ml red wine vinegar
150ml water
3 tbsp brown sugar
50ml pomegranate molasses
3 juniper berries
Pinch of ground cloves
Seeds from ½ pomegranate
Sea salt flakes and freshly ground black pepper

■ Heat the olive oil in a large pan (I use a wok) and gently fry the onions for 8 minutes, or until they have softened and started to take on a golden tinge. Add the cabbage and stir-fry for 5 minutes.

■ Pour over the vinegar, water and sugar, and stir until the sugar has dissolved. Add the molasses and spices, then pop a lid on and let it simmer for 40 minutes.

■ Check the water level at this stage. When you move the cabbage with a spoon, it should slowly leave a