Recipes

Burrata, sticky red cabbage, pomegranate and orange

Burratta, sticky red cabbage, pomegranate and orange. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Dec 19 2020 - 05:55
Serves: 6
Course: Starter
Cooking Time: 1 hr 10 mins
Ingredients
  • 1 medium red cabbage, quartered, cored and finely shredded
  • 1 finger sized piece of ginger, peeled and grated
  • 1tsp allspice
  • 2tbsp redcurrant jelly
  • 3 bay leaves – fresh if possible
  • 75g golden brown sugar
  • 100ml red wine vinegar
  • 150ml red wine
  • Salt and black pepper
  • 100ml orange juice
  • 100ml rapeseed oil
  • 100ml olive oil
  • 1tsp golden brown sugar
  • 1tsp Dijon mustard
  • A pinch of chilli flakes
  • Seeds and juice of one pomegranate
  • 6 small burrata or mozzarella

1 Put the red cabbage, ginger, allspice, redcurrant jelly, bay leaves, sugar, vinegar and wine into a pot.

2 Bring to a simmer, stir all together and cover.

3 Cook over a gentle heat for 45 minutes, stirring every now and again and making sure it doesn't go dry.

4 Remove the lid and cook for a further 10-15 minutes until the cabbage starts to glaze and all the liquid has evaporated.

5 Season and set aside. This can be done two to three days in advance.

6 For the dressing, whisk the orange juice together with the olive oil, rapeseed oil, sugar, mustard, chilli, pomegranate juice and seeds. Season and chill.

7 To serve, warm the cabbage, place the burrata on top, then spoon over the dressing.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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