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(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.


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.

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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

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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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