Red Cabbage Salad with Oranges and Pomegranate

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

500 g red cabbae
2 medium orange (s)
1 large pomegranate
2 tablespoon walnut oil
5 tablespoon raspberry vinegar
4 tablespoon orange juice
1 tablespoon currant jam (currant jam)
some salt and pepper, freshly grated
4 tablespoon walnuts, roughly chopped

Red Cabbage Salad with Oranges and Pomegranate

Instructions

Wash the cabbage, quarter it and remove the stalk. Then cut into fine strips and place in a bowl. Salt a little and then knead with your hands for 2 minutes so that it becomes a little softer.
Peel the oranges, removing the white skin. Then cut into wedges and divide the wedges into thirds. Add the oranges to the cabbage.
Halve the pomegranate, remove the seeds over the bowl and add to the salad and let the juice drip into the bowl.
Add the oil, vinegar, jam and orange juice to the salad and season with salt and pepper.
Roast the walnuts in a pan without oil and sprinkle over the salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.