Roasted Red Cabbage with Pomegranate Molasses

Red cabbage has been unfortunately typecast to just a few dishes (in our experience that is!) such as braised, a ‘slaw or a stir fry but it can do so much more! This BBC good food recipe highlights a less common cabbage cook method which will caramelise and add depth of flavour whilst keeping a toothsome texture. You could also try adding brussel sprouts (halved if large) to the roasting pan-you might convert a hater!

We’re not against a good braise however! In fact you can get ahead of time and pop this (personal favourite) duel purpose christmas-y side dish of Red Cabbage with Balsamic Vinegar and Cranberries in the freezer weeks ahead! 

Prep 10 min
Cook 30 min
Serves 4


  • ½ red cabbage any damaged outer leaves removed
  • 1 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 50g pomegranate seeds


1.Heat the oven to 200C/180C fan/gas 6. Cut the cabbage into four wedges, leaving the core intact (this will hold the pieces together). Arrange on a baking tray, rub the oil all over the cabbage wedges and season well. Roast for 20 mins.

2.Drizzle over the pomegranate molasses and return to the oven for another 8-10 mins until the molasses caramelises. Scatter with pomegranate seeds before serving.