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Braised red cabbage with pomegranate recipe

Braised red cabbage with pomegranate recipe

10 ratings

Braise this bright and colourful vegetable and serve alongside beef medallions and pomegranate seeds for a seasonal main that's bursting with colour and flavour. See method

  • Serves 6
  • 15 mins to prepare and 1 hr to cook
  • 121 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 small red cabbage (about 750g), quartered, cored and shredded
  • 1 red onion, finely sliced​
  • 400ml 100% pomegranate juice
  • 40g caster sugar
  • 2 tbsp redcurrant jelly or pomegranate sauce
  • 1 x 80g tub pomegranate seeds
  • 15g flat-leaf parsley, roughly chopped
  • beef medallion steaks (optional)
  • olive oil
  • za’atar, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 0%
  • Sugars

    26g 29%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 28.1g Protein 2g Fibre 3.9g


  1. Put the cabbage, onion, juice and sugar in a pan. Season well and bring to a simmer over a medium heat. Cover, reduce the heat to low and cook for 45 mins, stirring occasionally, until the cabbage is tender.
  2. Uncover and stir in the jelly. Cook for 10-15 mins until the juice has reduced to a sticky syrup. Toss through the pomegranate seeds and parsley to serve

For za’atar-spiced steaks
Rub each steak with 1 tsp of olive oil and 1-2 tsp of za’atar. Griddle or fry until cooked to your liking.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cabbage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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