Red Cabbage With Pomegranate Juice Recipes

RED JUICE | POMEGRANATE, BEET, RED CABBAGE JUICE

Steps:

• Chop everything into chunks that fit into the juicer chute.
• Pass all the ingredients through the juicer, alternating hard and soft ingredients.
• Pour juice into ice-filled glass and serve immediately.

POMEGRANATE BRAISED CABBAGE

Steps:

• Heat olive oil in skillet over medium high heat until shimmering.
• Add apples and cabbage to skillet and saute for 2 minutes. Stirring lightly as it cooks.
• 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.
• Let cook for approximately 10 minutes or until apples and cabbage have completely softened and liquid has reduced.
• Serve warm and garnish with pomegranate avrils if desired!

RED CABBAGE JUICE 3 WAYS

Steps:

• To make the juice chop the vegetables and fruit into chunks and make the juice.

RED CABBAGE, KALE AND POMEGRANATE SALAD

Steps:

• 1. Holding the pomegranate over a large bowl to catch the juice, carefully remove the seeds and set them aside separately. Whisk the lemon juice, mustard, pomegranate molasses and olive oil into the pomegranate juice. 2. Stir in the red cabbage, carrot, kale, red onion, and pomegranate seeds Toss lightly together, then allow to sit for 15 minutes (or up to 24 hours), before transferring to a serving platter. SF

RED CABBAGE & POMEGRANATE SALAD

Steps:

• Whisk vinegar, lemon juice, honey, cumin, salt and pepper in a large bowl. Slowly whisk in oil until well combined. Add cabbage and carrots and toss to coat. Serve topped with cilantro, pomegranate seeds and almonds.

HOME

Steps:

• Method 1. Halve and quarter the cabbage. Slice out the thick, hard core. Peel off the torn outer leaves. Finely slice the cabbage. Pop it into a colander and give it a good rinse. 2. Peel and finely slice the onion. Peel the apples. Quarter them. Slice out the cores and seeds. Finely chop the apples. 3. Stir the sugar and red wine vinegar together for a min or two to start dissolving the sugar. 4. Pop a third of the cabbage in the bottom of a large casserole dish or heavy-based pan. Top with half the onion and apples. Season. 5. Top with another third of the cabbage, then the rest of the onion and apples. Season and top with the rest of the cabbage. 6. Pour in the sugar and vinegar mixture. Pop on a lid. Bring to the boil. Once it's boiling, turn the heat to low. Simmer for 1 hr till the cabbage is tender but not mushy. 7. While the cabbage is cooking, quarter the pomegranate. Pull the seeds out from the skin. Pop them off the white membranes. Rinse and pat dry the sprigs of dill. Finely chop the feathery leaves. 8. Taste the cabbage and adjust the seasoning. Spoon into a serving dish. Top with the dill and pomegranate to serve.

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!

WINTER SALAD WITH RED CABBAGE, KALE AND POMEGRANATE

Steps:

• Slice the cabbage and shallot thinly and grate the carrots. (Mandolin works well here.) Remove the rib from the kale leaves and discard, slice the kale thinly, then scrunch them in your hands to soften before adding to the salad bowl. Cut the pomegranate open and extract the seeds. Combine all ingredients in a salad bowl.
• In a mason jar mix the lemon juice, pomegranate molasses, Dijon mustard, olive oil and salt. Cover with a lid and shake well until combined. Dress the salad with the vinaigrette and serve.

NEVEN'S BRAISED RED CABBAGE WITH POMEGRANATE

Steps:

• Melt the duck or goose fat in a very large heavy-based pan set over a medium heat, then tip in the red cabbage and onions. Sauté over a medium-high heat for about 5 minutes, until just beginning to soften. Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes, until the cabbage is meltingly tender. Transfer to a warmed dish and garnish with pomegranate seeds (if using) to serve.

POMEGRANATE BRAISED RED CABBAGE

Steps:

• Melt butter in a large, heavy-based pan over medium heat. Add cabbage and cook for 10min, stirring occasionally, until starting to soften.
• Add the pomegranate juice, stock, sugar, vinegar and plenty of seasoning. Bring to the boil then simmer for 1hr 30min, stirring occasionally, until cabbage is tender and any liquid in the pan has evaporated.
• Check seasoning and stir through the pomegranate seeds and parsley. Transfer to a warmed serving dish. Serve.

WARM LENTIL & KALE WINTER SALAD (VEGAN)

Steps:

• Preheat your oven to 350° F (180° C) and line a baking sheet with parchment paper.
• Cook bulgur according to package directions. Once the bulgur is done, stir in the cooked green lentils and season with salt and pepper to taste. Cover with a lid and keep warm.
• In the meantime, toss the red cabbage with mustard, soy sauce, and a good pinch of salt and pepper. Transfer to your prepared baking sheet and arrange in a single layer, then roast for 10-15 minutes until the cabbage is tender.
• While the cabbage is in the oven, add the sliced kale to a large salad bowl and top with lemon juice and salt. Gently massage the kale until it starts to wilt slightly.
• Add in the carrots, red onion, and parsley to the kale in the bowl, then toss to combine.
• Once the bulgur and cabbage are done, transfer them to the bowl and mix well with a spoon.
• Top your warm lentil and kale winter salad with pomegranate seeds and hemp seeds. Drizzle with runny tahini if you like, then serve immediately and enjoy warm!

POMEGRANATE PEAR JUICE RECIPE

Steps:

• Wash the produce thoroughly.
• Pick the grapes from the stems, peel the orange, remove the really green portion of fennel, reserving the white portions for juicing.
• Weigh the ingredients.
• Juice all ingredients together.

RED CABBAGE WITH POMEGRANATE JUICE

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.