How to make Romy Gill's red cabbage and pomegranate salad

Despite not liking red cabbage with a pub roast, Romy Gill now gives this dish a summery twist with pomegranates

Grubs up: Eat as a side dish or on it's own

(Ros Atkinson)

I'd never had red cabbage until I came to the UK. I'd had it once, a long time ago, with a roast in a pub but it left such a bad taste in my mouth that I didn't want to eat it again.

That was until I opened my restaurant. I started serving it as a side dish, and then I began to like it.

I made it with pomegranate molasses and fresh pomegranate seeds, which go really well with the crunchiness of the red cabbage.

But what's key here, is the lime juice. If you use lemon, you won't have the same balance of flavours, so it's really important to the dish.

This is something you can easily make in advance and enjoy throughout the week.

And it's versatile by season too. In winter, I use crushed walnuts and fresh mint instead.

Red cabbage and pomegranate salad

Serves 3-4

1 small red cabbage sliced (take the white hard bits out )
seeds of 1 small pomegranate 
6 tsp of belazu pomegranate molasses 
1 tsp of salt
2 tsp sugar
juice of 1 lime 

Add all the ingredients in a bowl and mix well serve as a side or eat it on its own.

Romy Gill is a chef and food writer. Follow her @Romygill