Cabbage gets a much needed makeover in this incredible pomegranate braised cabbage. In no time at all you can have a delicious compliment to any main dish. Healthy, quick and easy this recipe should be in everyone’s weekly repertoire.
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!
Pomegranate Braised Cabbage
Ingredients
- 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
Instructions
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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!
JLyn
March 13, 2018 at 12:23 pmThis sounds amazing! I can’t wait to try it!
Hayley
March 13, 2018 at 12:43 pmMake sure and let me know how it goes when you do!
Georgie | The Home Cook's Kitchen
March 13, 2018 at 12:32 pmwhat a great way to use up cabbage! i always forget i have it in my fridge and it goes off!
Hayley
March 13, 2018 at 12:43 pmMe 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!
Jessica Formicola
March 13, 2018 at 12:34 pmI am loving that vibrant color!
Hayley
March 13, 2018 at 12:44 pmThank you Jessica! It is so darn pretty isn’t it?
Megan Marlowe
March 13, 2018 at 2:03 pmI 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!
Hayley
March 13, 2018 at 2:23 pmYay! A fellow cabbage lover! Let me know how it goes.
jacquee - i sugar coat it
March 13, 2018 at 2:12 pmThe colour alone stole my heart! Love the simplicity and flavours in this side dish. I agree, it would pair beautifully with pork loin!
Hayley
March 13, 2018 at 2:23 pmThank you Jacquee!
Jessica Robinson
March 13, 2018 at 2:28 pmSuch wonderful flavors! We love red cabbage and this recipe will definitely be getting made in our household soon!
Hayley
March 13, 2018 at 2:42 pmBe sure and send me a picture and let me know how it goes Jessica!
Stephanie Stebbins
March 13, 2018 at 10:03 pmI love, love, love cabbage. I am definitely going to try this recipe, it sounds so yummy!
Hayley
March 14, 2018 at 8:57 amLet me know how it goes Stephanie!