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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
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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.
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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