What to eat this month
Moroccan red cabbage
What you need
- 2 tsp butter (*or vegan margarine)
- 1 small red onion
- 1/2 tsp allspice
- 400ml red cabbage, shredded
- 1tsp pomegranate molasses (from Asian and Middle eastern supermarkets)
- 1 orange, juice only
- 3 tsp light muscovado sugar
- 3 tbsp dried cranberries
- 2 strips fresh orange peel
- 1/2 pomegranate, seeds only
- 1 tbsp flaked almonds
Directions
- Melt the butter or margarine in a saucepan and sauté the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
- Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.
- Just before serving, add the pomegranate seeds and garnish with toasted almonds.
© The Vegetarian Society—(recipe created by the Cordon Vert cookery school) http://www.vegsoc.org.
