John Myers
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Red Cabbage Salad with Pomegranate
The perfect red cabbage salad with pomegranate recipe with a picture and simple step-by-step instructions.
Marinade:
- 8 tbsp Red wine vinegar
- 7 tbsp Sugar
- Salt
- 1 L Water
- 100 g Onion
- 100 g Pomegranate seeds
- 6 tbsp Olive oil
- 3 tbsp Soy sauce
- 3 tbsp Pomegranate syrup
- 3 tbsp Balsamic vinegar red
- 1,5 tbsp Sugar
- Salt
- Slice the red cabbage very finely, sort out the thick pieces. Put in a larger saucepan, pour vinegar over it first (this will give it a nice color), sprinkle sugar and salt and mix everything together well. Pour water over and bring to a boil. Let everything simmer until the red cabbage still has a bite, but is no longer hard at the core.
Marinade:
- During this, peel the onion, quarter it lengthways and cut the quarters into thin slices. Halve the pomegranate crosswise and knock out the stones with a trowel or similar. Catch any juice that may escape. Put the oil, soy sauce, pomegranate syrup, balsamic vinegar, sugar and salt in a larger bowl and stir well.
Completion:
- When the red cabbage is completely cooked, pour off the boiling stock through a sieve and save some of it if necessary (if the salad needs some liquid after it has been steeped, you can use some of the stock). Add the well drained, still hot red cabbage to the marinade and mix well. Then fold in the onion strips and pomegranate seeds and let everything cool down well and let it steep. Stir once every now and then.
- This salad has a pleasantly fruity note thanks to the pomegranate syrup and kernels. It tastes lukewarm, but also cold and goes well with meat, fish and the coming barbecue season. But it is also a delicious vegetarian salad and here too a versatile side dish.
- Pomegranate syrup is available in the Turkish supermarket.
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