Cabbage salad with pomegranate and ricotta
8 servings
10 minutes
Cabbage salad with pomegranate and ricotta is a refined combination of crunchy cabbage leaves, sweet-tart pomegranate, and delicate creamy ricotta cheese. This recipe, inspired by European culinary traditions, blends freshness with rich flavors. The marinade of shallots, white wine vinegar, and pomegranate molasses adds piquant subtle notes to the salad. Pomegranate, known for its antioxidant properties, not only adds a distinctive taste but also health benefits to the dish. Ricotta softens the acidity, creating harmony in every bite. This salad is a wonderful addition to a light dinner or festive table; it can be served as a standalone dish or as a side to the main course.
1
To prepare cabbage salad with pomegranate, mix shallots, vinegar, and pomegranate molasses in a large bowl, season with salt and pepper, and let it sit for five minutes.
- Shallot: 1 head
- White wine vinegar: 2 tablespoons
- Pomegranate molasses: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
2
Place cabbage leaves on top, sprinkle with salt and pepper, and rub the salt and pepper into the leaves. Add pomegranate seeds and mix thoroughly. Garnish with ricotta on top and serve.
- Red cabbage: 1 piece
- Cavolo nero (Tuscan kale): 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Pomegranate seeds (arils): 0.5 glass
- Ricotta cheese: 60 g