Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

(Un)Braised Red Cabbage Slaw

by Meliz Berg

Crunchy red cabbage, onion and apple are paired with a tart pomegranate molasses sauce in this easy no-cook dish. Colourful and vibrant, it can be made in advance and left in the fridge until serving.

Introduction

Every year I make a delicious, braised cabbage recipe that I prepare in advance and freeze ahead of Christmas day. This recipe is a no-cook take on that dish and is perfect served alongside cold cooked meats and a buffet-style spread. It only takes a few minutes to put together and is best made just before serving, but also lasts well in the fridge for a couple of days.

Read more Read less

Ingredients

500g red cabbage, very finely shredded
1 small red onion, halved and finely sliced
3 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
3 tbsp white wine vinegar
1 tbsp runny honey
1 tbsp freshly squeezed orange juice
Zest of 1 orange
A pinch of ground cinnamon
½ tsp dried mint
¼ tsp coarse black pepper
1 small red apple, finely sliced
½ tsp sea salt flakes
To serve:
A light drizzle extra virgin olive oil
A light drizzle pomegranate molasses
A sprinkling of reserved orange zest
A light sprinkling of reserved sea salt

Method

Place the shredded red cabbage in a bowl and add all of the ingredients apart from the red apple and sea salt flakes, reserving a little of the orange zest for decoration later too. Mix everything together really well, then gently stir through the apple slices and most of the sea salt flakes (reserving a pinch) and serve into a dish dressed with an extra light drizzle each of extra virgin olive oil and pomegranate molasses, a sprinkle of the reserved sea salt flakes and orange zest.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week