In the U.S., we often don’t think of cabbage as salad– it’s either cooked in stew or turned into a mayo-based slaw. But let me tell you a little secret: cabbage is one of the most versatile and tasty cold-weather green (or purple) vegetables out there. With its mildly peppery, refreshing crunch when used raw, or soft, sweet, molten pages of caramelly goodness when braised or roasted, the humble cabbage is fit for any table setting.

Molten cabbage recipe coming, but here is a delightful salad to start those first, crisp fall days off right. The sweet-tangy burst of pomegranate and delicate dill fronds elevate any meal as soon as the salad bowl hits the table.

1 small-to-medium green cabbage

1/2 bunch finely chopped dill (about 1/2 cup) 

1/2 heaping tablespoon coriander seeds, crushed

3 small garlic cloves

1/3 cup good quality olive oil

½ lemon, juiced

2 tablespoons honey (fermented garlic honey is ideal)

1 tablespoon fennel vinegar (optional, use rice vinegar instead)

Pinch of ground cloves

1 teaspoon salt

1 teaspoon Dijon mustard

1 pomegranate

Black pepper and large handful celery leaves for garnish

Directions

After peeling off outer leaves, cut cabbage into quarters and remove the thick core at the ends. Slice each wedge thinly and place in a large bowl. 

For the dressing, zest the three garlic cloves into a small bowl. Add olive oil, dill, coriander, lemon juice, honey, fennel vinegar, a small pinch of cloves, salt, and Dijon mustard. Mix well and taste to adjust to your desired liking. 

Using salad tongs to toss, stir the dressing into the shredded cabbage. Open the pomegranate and de-seed. Pour seeds over the top of salad, garnish with more dill fronds, celery leaves, and a generous amount of freshly ground black pepper. This salad is best if left to rest in the fridge for a few hours or overnight before serving. 

** Add salted and toasted Marcona almonds as garnish for another layer of crunchy texture.