I know, it’s not pomegranate season. But, you can still get the seeds in stores and online. This is, I realize, at first blush a fall and winter recipe. But you really can enjoy it now, with fresh spring cabbage, or you can file this away for later in the year. This is a lovely side dish for pork chops or ham. And I happen to think that, instead of coleslaw or potato salad, this is an ideal side for your grilled hot dogs and burgers. It’s a global world and “seasonality” is really a departure. Except, of course, for pumpkin pie!
Braised Sour Red Cabbage with Pomegranate
Yield: 1 ½ cups
2 tablespoons olive oil
2 red onions, thinly sliced
1/2 large red cabbage (or1 small one), cored and thinly sliced
3 ½ fluid ounces red wine vinegar
5 fluid ounces water
3 tablespoons brown sugar
2 fluid ounces pomegranate molasses
3 juniper berries a
Pinch of ground cloves
Seeds from ½ pomegranate
Sea salt flakes and freshly ground black pepper
Heat the olive oil in a large pan (I use a wok) and fry the onions gently for 8 minutes, or until they have softened and started to get a golden tinge. Add the cabbage and stir-fry for a further 5 minutes.
Pour over the vinegar, water and sugar, and stir until the sugar has dissolved. Add the molasses and spices, then pop a lid on and let it slowly simmer for 40 minutes. You may need to check the water level at this stage. What you’re looking for is that, when you move the cabbage away with a spoon, it slowly leaves a drool of lightly syrupy liquid. You don’t want it too dry, but not too wet either. Season with salt and pepper and stir through the pomegranate seeds before serving.