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Ingredients

  • 1 red cabbage (around 550g), finely sliced
  • 65ml pomegranate juice
  • 1 bay leaf
  • ½ tsp caraway seeds, lightly crushed
  • 2 tsp pomegranate molasses, to serve (optional)

Method

  • STEP 1

    Mix everything in a large heatproof bowl, except the pomegranate molasses, and season well.

  • STEP 2

    Cover and cook on high for 10 mins. Stir, then cook for 10 mins more. Drizzle with the molasses, if you like. Will keep chilled for up to three days. Leave to cool first.

Recipe from Good Food magazine, November 2022

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