Red Cabbage with Pomegranate and Orange
Red cabbage as it should be, except the acidity is not carried by vinegar alone: orange juice and pomegranate seeds join in and the sugar drops sharply. The seeds go on at the table.
Why this dish is good for you
Red cabbage delivers anthocyanins and more vitamin C than an orange - much of which is lost in long braising, which is why the orange juice and pomegranate seeds only join at the end. With 20 g of honey across six servings this recipe sits far below the shop-bought jar, which often carries more than 10 g of sugar per 100 g.
Ingredients
- Red cabbage(finely shredded)900 g
- Apples(tart, diced)200 g
- Onion100 g
- Pomegranate(seeds, scattered at the table)120 g
- Oranges(juice and a little zest)150 g
- Apple cider vinegar30 g
- Honey(instead of the usual three tablespoons of sugar)20 g
- Cloves(two whole cloves)1 g
- Bay leaf(one leaf)1 g
- Canola oil20 g
- Salt5 g
Method
- 1
Shred the cabbage finely, toss it with the vinegar and salt and leave for 20 minutes. The vinegar holds the colour - without it the cabbage turns blue-grey as it braises.
- 2
Sweat the onion in the oil until translucent, add the apples and cook briefly.
- 3
Add the cabbage along with the liquid it has released, then drop in the cloves and bay leaf.
- 4
Cover and braise over low heat for 40 minutes, stirring now and then. Add a splash of water if needed.
- 5
Remove the cloves and bay leaf. Stir in the orange juice, zest and honey and reduce uncovered for five minutes.
- 6
Scatter the pomegranate seeds only at the table - they should crackle, not braise.
🪣 Warum der Essig vor dem Topf kommt
The red anthocyanins in cabbage are pH indicators: acidic they glow red, neutral or alkaline they tip towards blue-grey. Add the vinegar only at the end and you have a finished cabbage in the wrong colour.
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