This a rich, sweet-and-sour side for your festive table. Instead of the usual vinegar and sugar, we use pomegranate molasses for its tangy sweetness, paired with pear slices for natural sweetness and cashews for crunch. The cabbage is roasted longer than you'd expect, creating crispy layers that fold back into buttery roasting juices, building deep caramel notes and a vibrant purple colour. The key is using a high-sided tray that feels overstuffed with cabbage before roasting; too wide and itâll dry out, too small and itâll stew.
1 | large red cabbage (or 2 smaller cabbages), quartered, cored removed, halved widthways, leaves separated (approximately 1.8kg) |
200g | unsalted butter |
75g | dark brown sugar |
75ml | pomegranate molasses |
200ml | chicken stock (or vegetable stock) |
1 | cinnamon stick |
2 | bay leaves |
½ tsp | white pepper |
2 | conference pears, cored, quartered and thinly sliced |
100g | cashew nuts |
fine sea salt |
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