Paul is chef patron at The Tannery in Dungarvan, Co. Waterford.

At first glance, you would think that this recipe hasn’t got an Irish bone on its body. Well, you’d be half right but you also might be a little surprised. It all starts off with the cabbage. Dark, sticky and bursting with those Christmas spices that we all associate with that magical time of year. There was always red cabbage on the table whether we liked it or not. I’m not sure many of us did as children, it was something that gently dawned on us as we got older. Those big flavours were almost scary for our apprentice palates. What tempers those flavours beautifully here is Irish Burrata all the away from Toonsbridge Dairy in West Cork. It melts into the cabbage like a dream. Irish food has come on so much in the last twenty years, I wanted to make a Christmas dish that represented that. There are dozens of amazing producers that inspire chefs like me to be better and more innovative using their products. The pomegranate is a glitzy addition that brings a bit of pomp to the affair. It’s as un Irish as the oranges but it represents how we in Ireland have embraced other cultures and their food. Yes, it’s a bit faddy but it suits this recipe just fine. I’ll just about get away with it. This recipe is a small break with tradition at this most traditional time of year. A bit of the old with the new and that can only be a good thing.

This recipe is dark, sticky and bursting with those Christmas spices that we all associate with that magical time of year.

Serves 6

Ingredients:

1 medium red cabbage, quartered, cored and finely shredded
1 finger-sized piece of ginger, peeled and grated
1 tsp allspice
2 tbsp redcurrant jelly
3 bay leaves – fresh if possible
75 g golden brown sugar
100 ml red wine vinegar
150 ml red wine
Salt and black pepper
100ml orange juice
100 ml rapeseed oil
100 ml olive oil
1 tsp golden brown sugar
1 tsp Dijon mustard
A pinch of chilli flakes
Seeds and juice of 1 pomegranate
6 small burrata or mozzarella

Method:

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 making sure it doesn’t go dry.
4. Remove the lid and cook for a further 10 to 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 sunflower 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.