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Warm Red Cabbage Salad with Sumac Onions and Garlic Yogurt

Warm Red Cabbage Salad

5 from 2 votes
This Warm Reb Cabbage Salad features buttery braised red cabbage and fennel served over garlic yogurt and topped with sumac red onions, pomegranate arils, and fennel fronds.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings: 6
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Sumac Onions
  • 1 small red onion halved, sliced thin on a mandoline
  • 1 clove garlic minced
  • 1 lemon juiced
  • ½ tsp sumac
  • ½ tsp salt
Braised Red Cabbage
  • 1 small bulb fennel **
  • 2 tbsp olive oil
  • 1 yellow onion halved and sliced
  • ½ head red cabbage cored, coarsely chopped
  • 3 cloves garlic peeled and thinly sliced
  • 1 cup pomegranate juice
  • ¼ cup red wine vinegar
  • 2 tbsp light brown sugar
  • 1 tbsp dry mustard
  • 1 cup dried cranberries
Garlic Yogurt
  • 1⅓ cup Greek yogurt
  • 2 cloves garlic minced
  • 1 tsp salt
To Serve
  • pomegranate arils for sprinkling

Equipment

  • 1 mandolin optional
  • 1 Large Cast Iron Skillet

Method
 

  1. Place the red onion in a bowl. Add the garlic, lemon juice, sumac, and salt. Toss to coat and set the onions aside. Let sit at room temperature until ready to plate.
    1 small red onion, 1 clove garlic, 1 lemon, ½ tsp sumac, ½ tsp salt
  2. Remove the fronds from the fennel bulb. Coarsely chop the bulb and transfer the fronds to the fridge.
    1 small bulb fennel **
  3. Heat olive oil in a large cast iron skillet until shimmering. Add the onion and a pinch of salt. Sauté until just translucent. Add the fennel and cabbage and toss to coat in the oil. Sauté until the cabbage starts to soften - about 5 minutes. Stir in the garlic.
    2 tbsp olive oil, 1 yellow onion, ½ head red cabbage, 3 cloves garlic
  4. Pour in the pomegranate juice and red wine vinegar. Add the sugar, dried mustard, and a generous sprinkling of salt. Stir to combine. Bring the mixture up to a boil and reduce to a simmer. Stir in the cranberries and cover. Simmer for an hour and a half or until the cabbage is very tender. Taste and season with additional salt accordingly.
    1 cup pomegranate juice, ¼ cup red wine vinegar, 2 tbsp light brown sugar, 1 tbsp dry mustard, 1 cup dried cranberries
  5. When the cabbage is almost done, place the yogurt in a bowl and add the garlic and the salt. Stir to combine and chill until ready to serve.
    1⅓ cup Greek yogurt, 2 cloves garlic, 1 tsp salt
  6. Place a dollop of yogurt on a plate. Spread it with the back of a spoon to create a bed for the cabbage. Drain the cabbage of excess moisture using a slotted spoon before placing it on top of the yogurt. Top the cabbage with the sumac onions, pomegranate arils, and the reserved fennel fronds. Serve immediately.
    pomegranate arils

Notes

** Try to select a bulb with good-looking fronds.