Cabbage is one of those vegetables that I just don’t think get’s a fair chance. It’s delicious, nearly impossible to mess up, and budget friendly. It might be that cabbage is generally served in pretty boring, plain dishes. But not this time! This pomegranate braised cabbage takes this hardy vegetable to a whole new level you didn’t know it had.
Are you one of those people who sometimes forgets you bought produce for once and let’s it rot away in your vegetable drawer never to see the light again? If you are, than cabbage is the vegetable for you. I have definitely forgotten that I bought it on many occasions and yet even after a week of neglect it’s still perfectly usable. It may sound like I have been sponsored by the cabbage lobby (does such a thing exist?) to convince you to buy it more often, but I really wasn’t. I just feel like I want more people to get in on the magic of a vegetable that doesn’t go bad in one day.
The inspiration for this recipe comes from a lovely recipe I found in my Dinner: A Love Story cookbook. Possibly my most used cookbook for its wonderful writing and heartfelt and beautiful recipes. It was for pomegranate braised pork loin with cabbage. I figured if it works so well there, there is no reason at all it wouldn’t be just as good with the cabbage alone.
Turns out my guess was correct. This recipe helps give the cabbage an added sweetness that really brightens up the dish. It pairs perfectly with my fall apart corned beef recipe or with my crockpot pork loin.
This recipe is Whole30 and gluten-free!
- 1 Head Red Cabbage Thinly sliced
- 1 Tbsp Olive Oil
- 2 Tbsp Pomegranate Juice
- 1 Tbsp Red Wine Vinegar
- 1 Tsp Salt and Pepper
- 1 Apple Granny Smith
- 1 Tbsp Pomegranate Avrils Optional
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Heat olive oil in skillet over medium high heat until shimmering.
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Add apples and cabbage to skillet and saute for 2 minutes. Stirring lightly as it cooks.
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Add pomegranate juice and vinegar to skillet along with salt and pepper. Cover with a lid and let the liquids cook down and soften the cabbage and apples.
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Let cook for approximately 10 minutes or until apples and cabbage have completely softened and liquid has reduced.
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Serve warm and garnish with pomegranate avrils if desired!
Hello! I'm Hayley the author, recipe developer, and taste tester for this blog. I love creating simple, healthy recipes that everyday people can enjoy. I share recipes and the tips and tricks I have learned on my journey. I'm excited to share my meals with you!
This sounds amazing! I can’t wait to try it!
Make sure and let me know how it goes when you do!
what a great way to use up cabbage! i always forget i have it in my fridge and it goes off!
Me too! I don’t think there is ever a recipe where I end up needing a entire big head of cabbage for just my husband and I. So this helps use it up!
I am loving that vibrant color!
Thank you Jessica! It is so darn pretty isn’t it?
I happen to love cabbage and try and use it as much as possible. I love the combination of red cabbage and pomegranate juice here. I’m looking forward to trying this!
Yay! A fellow cabbage lover! Let me know how it goes.
The colour alone stole my heart! Love the simplicity and flavours in this side dish. I agree, it would pair beautifully with pork loin!
Thank you Jacquee!
Such wonderful flavors! We love red cabbage and this recipe will definitely be getting made in our household soon!
Be sure and send me a picture and let me know how it goes Jessica!
I love, love, love cabbage. I am definitely going to try this recipe, it sounds so yummy!
Let me know how it goes Stephanie!