What to eat this month

Moroccan red cabbage

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


  1. 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.
  2. 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.
  3. Just before serving, add the pomegranate seeds and garnish with toasted almonds.
Moroccan red cabbage

© The Vegetarian Society—(recipe created by the Cordon Vert cookery school) http://www.vegsoc.org.

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