Ingredients

  • 50g (2 oz) (4 tbsp) Kerrygold® Irish Creamery Butter 454g
  • 1 small head red cabbage, finely shredded (core discarded)
  • 2 red onions, thinly sliced
  • 2 cooking apples, peeled, cored and grated
  • 500ml (18fl oz) (2 cups) pomegranate or cranberry juice
  • 2 tbsp balsamic vinegar
  • 4 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • Good pinch of ground cloves
  • Salt and freshly ground black pepper
Print recipe

Directions

Tantalize your tastebuds with this stunning side dish. It looks divine and it tastes even better. The easiest way to cut the red cabbage and onions is on a Japanese mandolin but if you don’t have one, a sharp knife or a food processor will do the trick. Fabulous with a Sunday roast or for a light supper, try it with baked jacket potatoes and a dollop of sour cream and chives.
  1. Heat a very large, heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until they begin to soften.
  2. Stir the apples into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.

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