Braised red cabbage with pomegranate molasses

Ingredients

• 40g unsalted butter
• 1 red onion, finely chopped
• 1 head of red cabbage
• 2 sweet eating apples
• 2 star anise
• 175ml thick balsamic vinegar
• 2 tbsp soft brown sugar
• ½ tsp ground cinnamon
• 2 tbsp pomegranate molasses

Method

Over a medium heat, melt the butter in a large, lidded high-sided frying pan or shallow casserole dish. Once frothing, add the onion with a very generous pinch of salt. Gently fry for 10-15 mins until soft and just on the verge of taking on colour.

Meanwhile, prepare the cabbage. You can either quarter it before cutting it into rough 3cm pieces to create a braise with a bit of bite, or else shred it for a soft, fall-apart texture. Discard the hard white core. Peel and core the apples and grate the flesh using the largest hole of a box grater.

Stir the prepared cabbage, grated apple, star anise, balsamic vinegar, brown sugar and cinnamon into the onions. Continue to cook for 5-10 mins or so, stirring often, until everything is well combined, and the cabbage has turned glossy and has softened enough for you to get the lid on the pan.

Reduce the heat to low, put the lid on and cook for 45 mins, stirring every 10 mins or so. The cabbage should be almost tender and collapsing by the end of the cooking time.

Stir in the pomegranate molasses and cook with the lid on for a further 15 mins. Season to taste before serving.

Image: Rachel Phipps