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Sherry and pomegranate red cabbage recipe

Sherry and pomegranate red cabbage recipe

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A splash of sherry and a glug of pomegranate juice help add sweetness to this classic Christmas dish. A great way to add flavour contrast to your Christmas turkey, or to cut through saltiness of ham, this wallet-friendly side is sure to be a hit. See method

  • Serves 6
  • 10 mins to prepare and 1 hr 05 mins to cook
  • 155 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free


  • 50g unsalted butter
  • 1 cinnamon stick​
  • 2 star anise​
  • 10g fresh thyme, leaves picked
  • 2 tbsp dry sherry (or red wine vinegar)
  • 2 tbsp light soft brown sugar
  • 400ml pomegranate juice
  • 1 red cabbage (about 1kg), thick core discarded, finely sliced

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    4g 22%
  • Sugars

    14g 15%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 15.4g Protein 2.1g Fibre 5.4g


  1. Melt the butter in a large, lidded saucepan over a medium heat. Add the cinnamon, star anise and thyme; toast for 1 min. Turn the heat to high and add the sherry (or vinegar) and sugar; bubble for 2 mins.

  2. Pour in the pomegranate juice and add the red cabbage. Season; stir to coat the red cabbage in the juice. Bring to the boil, then reduce the heat to medium-low and cook, with the pan lid ajar, for 1 hr, stirring occasionally, until cooked through and the liquid has been absorbed. Remove the cinnamon stick and star anise before serving.

Get ahead: This can be made 2 days in advance and reheated with a splash of water, or can be frozen for 1 month.

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.

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