Red Cabbage Pomegranate Salad Recipes
RED CABBAGE, APPLE, POMEGRANATE AND WALNUT SALAD
Steps:
- Cut the red cabbage into thin strips (as thinly as possible). You can also shred it in a food processor but I've found the best way to do it is by hand or on a mandoline.
- Grate the apple on the large holes of a box grater (skin-on is fine).
- Remove the seeds from the pomegranate fruit.
- Toast the nuts on a dry pan until fragrant and lightly browned, take off the pan immediately. (this step is optional).
- Combine all the salad ingredients, season with salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 189 kcal, ServingSize 1 serving
RED CABBAGE WITH POMEGRANATE JUICE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 3h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning.
- While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes.
- Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan.
- Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then.
- To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes.
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