Eating with the seasons is a great way to make sure you are getting variety in your diet. Variety in foods means a variety in nutrients. Fall is a great time to tune into nutrient-packed fall fruits and vegetables, especially pomegranates and cabbage. This salad is a winner on so many levels. The ingredients are inexpensive, the salad holds well for several days, and it is very refreshing. This is a great dish to take to a potluck. It looks beautiful and no one else will have picked it up at the corner deli. (My son got raves when he made it at home and brought it to a workplace potluck.)
Makes 8 cups, 12 servings
Time: 30 minutes
- 1 cabbage, chopped medium course (a 2.5 pound cabbage = about 12 cups)
- 1/2 cup fresh lemon juice
- 4 garlic cloves, minced (use less, if not garlic lovers)
- 1/3 cup extra virgin olive oil
- 2 tsp unrefined sea salt
- 1 pomegranate, seeds only (about 1 cup of seeds)
- Place cabbage in a large bowl.
- In small bowl or jar combine: lemon juice, garlic, olive oil and salt. Mix well and pour over cabbage.
- Just before serving, top with the pomegranate seeds.
Over time the pomegranate seeds will bleed their color into the cabbage. So if you are making it to eat at home and want it to last the week, keep your pomegranate seeds in a separate container and then add them to the salad just before eating. During the week the cabbage will soften a bit and move towards slight fermentation. It is delicious at each stage of the process. If this quantity seems like too much, cut everything in half. Cabbage keeps really well and you can make a different cabbage salad next week or use it cooked in a stir fry at another meal.
Orange & Sunflower Seed Variation (when pomegranates are not available)
Replace the pomegranate seeds with 2 cups of chopped orange sections and 4 tablespoons of soaked and dried sunflower seeds, added just before serving.
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