Nutrition: Per serving (8)
Tip the cabbage into a large, deep saucepan on a low heat, then add the pomegranate juice, spices, molasses, sugar and 50g of the butter. Stir well, then bring to a gentle simmer. Cover and simmer gently for 2 hrs until the cabbage is tender and the liquid has almost completely evaporated.
Remove the lid and add the remaining butter. Increase the heat to medium-high, and cook for 5 mins until glossy and no liquid remains. Season to taste. Will keep chilled for up to three days or freeze for up to three months.
