I was trying to make Nigella’s red cabbage from her Christmas book, but I didn’t have the right spices and I mistook pomegranate juice for cranberry – it worked rather well, certainly much sweeter than my usual winter red cabbage.
- 1 red cabbage
- 1 red onion
- 2 tablespoons vegetable oil
- tsp sea salt
- 2 eating apples
- 2 tbsp brown sugar
- 1 tsp mixed spice
- grated nutmeg
- tiny bit of ground cinnamon
- carton of cranberry juice drink
Cut the red onion into large, but quite thin, slices. In a thick-bottommed casserole or saucepan, fry the onion for 10 mins or so in the oil with the salt so they go soft but not brown. Add the diced apple, cook for a few more minutes. Add the spices, sugar and cabbage then cover with the cranberry juice drink and bring to the boil, then simmer, with the lid on, on a very low heat for a couple of hours – or put it in a very low oven.
This tastes better the longer you leave it. We had it with roast chicken and I froze the leftovers for Christmas day. Delicious!