Name: Roasted Red Cabbage with Pomegranate Molasses Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: ½ red cabbage, any damaged outer leaves removed; 1 tbsp olive oil; 2 tbsp pomegranate molasses; 50g pomegranate seeds

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Introduction

Roasted red cabbage with pomegranate molasses is a vibrant and flavorful side dish that combines the natural sweetness of cabbage with the tangy richness of pomegranate. It’s simple to prepare and adds a beautiful splash of color to your meal.

The image shows a dark metal tray with five thick wedges of roasted purple cabbage arranged with stems inward, each layer showing deep purple and white veins, giving a rich texture and color contrast. Bright red pomegranate seeds are scattered on and around the cabbage wedges, adding small pops of color and shine. A bronze spoon with some pomegranate seeds rests on the left edge of the tray. The tray is placed on a white marbled surface with surrounding decorations including green eucalyptus leaves, a small lit candle in a glass holder, and an empty clear glass. A woman's hand holds the tray from the bottom right corner. Part of a white plate with bright orange cooked carrots is visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ red cabbage, any damaged outer leaves removed
1 tbsp olive oil
2 tbsp pomegranate molasses
50g pomegranate seeds

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Cut the red cabbage into four wedges, keeping the core intact to hold the wedges together. Arrange the wedges on a baking tray.
Step 2: Rub the olive oil all over the cabbage wedges and season well with salt and pepper. Roast in the oven for 20 minutes.
Step 3: Remove the tray and drizzle the pomegranate molasses over the cabbage. Return to the oven and roast for another 8–10 minutes, until the molasses caramelises.
Step 4: Scatter the pomegranate seeds over the roasted cabbage before serving to add freshness and a burst of flavor.

Tips & Variations

Try adding a sprinkle of toasted nuts, like walnuts or pistachios, for extra crunch and flavor.
If you can’t find pomegranate molasses, a mix of pomegranate juice reduced with a little sugar or honey can be used as a substitute.
Serve warm as a side dish to roasted meats or grilled vegetables for a complete meal.

Storage

Store leftover roasted red cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain its flavor and texture. Note that the pomegranate seeds are best added fresh each time you serve.

How to Serve

The image shows a dark tray filled with four large wedges of roasted purple cabbage arranged in a loose circle, with deep purple outer leaves and lighter white veins visible inside each wedge. Bright red pomegranate seeds are scattered on and around the cabbage, adding pops of color. A golden spoon rests to the left on the tray, also holding some pomegranate seeds. Above the tray, a white marbled surface displays a white candle in a textured holder, a blue candle in a glass, and some green eucalyptus leaves wrapped with twine. Part of a white plate with orange roasted vegetables is visible at the top left corner. The scene is well-lit, emphasizing the rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the cabbage and store it in the fridge. It’s best to add the pomegranate seeds just before serving to keep them fresh and juicy.

What if I don’t have a fan oven?

Set your oven to 200°C (without the fan) or gas mark 6 as indicated. Cooking times might be slightly longer, so keep an eye on the cabbage to prevent burning.