Moroccan Red Cabbage

• Category: Vegetable dishes
• Preparation time: 60 minutes

Ingredients:

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

Instructions:

Melt the butter or margarine in a saucepan and saute 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.

Other recipes in this category:

• Arame Tortillas
• Green Bean and Bean Sprout Salad
• Sauerkraut (from the Hippocrates Institute)
• Som Tam Jeh
• Spiced Sweet Potato Slices
• Spicy Carrot Risotto
• Sushi Nori Rolls
• Vegetable Kebabs