(Un)Braised Red Cabbage Slaw
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.
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.
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