Dinner

Roasted Red Cabbage with Pomegranate Molasses Recipe

ByJake Silas January 30, 2026January 30, 2026

Introduction

Roasted red cabbage with pomegranate molasses is a simple yet vibrant side dish that brings a perfect balance of sweet, tart, and smoky flavors. This recipe highlights the natural sweetness of cabbage enhanced by the rich, tangy molasses and crunchy pomegranate seeds. It’s an elegant addition to any meal.

A close-up image of roasted purple cabbage wedges arranged in a dark baking tray. The cabbage pieces are rich purple with visible char marks and darkened edges, layered with bright red pomegranate seeds scattered over and around them, adding a shiny texture. A large bronze spoon lies on the left side of the tray, holding some pomegranate seeds. Above the tray, there is a white marbled surface with a small round candle in a rustic holder next to a small glass with water, surrounded by green eucalyptus leaves. At the top left corner, part of a white plate with bright orange cooked carrot slices is visible. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ red cabbage, any damaged outer leaves removed
1 tbsp olive oil
2 tbsp pomegranate molasses
50g pomegranate seeds

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Cut the cabbage into four wedges, leaving the core intact to hold the pieces together. Arrange the wedges on a baking tray.
Step 2: Rub the olive oil all over the cabbage wedges and season well with salt and pepper. Roast in the oven for 20 minutes.
Step 3: Drizzle the pomegranate molasses over the cabbage wedges and return them to the oven for another 8–10 minutes, until the molasses caramelises.
Step 4: Remove from the oven and scatter the pomegranate seeds over the cabbage before serving.

Tips & Variations

For extra flavor, sprinkle some ground cumin or smoked paprika on the cabbage before roasting.
Use fresh pomegranate seeds for the best crunch and color, but frozen seeds can be used if fresh are unavailable.
If you prefer a milder taste, reduce the amount of pomegranate molasses slightly.

Storage

Store any leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to burn the molasses glaze.

How to Serve

The image shows a dark metal tray with five wedges of roasted purple cabbage, each wedge showing layers of deep purple and light white-veined leaves. Bright red pomegranate seeds are scattered over and around the cabbage, adding pops of vibrant red on the tray. A copper spoon with some seeds rests on the left edge of the tray. Above the tray is a white marbled surface with a round candle in a brown holder accompanied by green leaves and small white flowers. To the top left, part of a white plate holds sliced bright orange vegetables. The whole scene is colorful with a contrast between the dark tray and the bright food and decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, green cabbage or savoy cabbage can be used, but red cabbage gives the dish its distinctive color and sweetness.

What if I don’t have pomegranate molasses?

You can substitute with a mix of pomegranate juice reduced to a syrup or use a combination of balsamic vinegar and a bit of honey for a similar sweet-tart glaze.

Roasted Red Cabbage with Pomegranate Molasses Recipe

★★★★★

4.9 from 85 reviews

Author: Jake
Total Time: 40 mins
Yield: 4 servings 1x
Diet: Vegetarian

Description

This roasted red cabbage recipe features tender wedges of cabbage caramelized with olive oil and pomegranate molasses, finished with a sprinkle of fresh pomegranate seeds for a vibrant, sweet-tart flavor and beautiful presentation. It’s a simple, healthy side dish that pairs well with a wide range of meals.

Ingredients

Scale

Ingredients

½ red cabbage, any damaged outer leaves removed
1 tbsp olive oil
2 tbsp pomegranate molasses
50g pomegranate seeds

Instructions

Prepare the oven and cabbage: Preheat your oven to 200°C (180°C fan) or gas mark 6. Cut the red cabbage into four wedges, making sure to leave the core intact so the wedges hold their shape during roasting.
Season and roast: Place the cabbage wedges on a baking tray. Rub olive oil over each wedge thoroughly and season well with salt and pepper. Roast in the preheated oven for 20 minutes until the cabbage starts to soften.
Add pomegranate molasses and continue roasting: Remove the tray briefly from the oven and drizzle the pomegranate molasses evenly over the cabbage wedges. Return to the oven and roast for an additional 8-10 minutes, allowing the molasses to caramelize and deepen in flavor.
Finish and serve: Once roasted, remove the cabbage from the oven. Scatter fresh pomegranate seeds over the warm wedges to add color, texture, and a burst of fresh tartness. Serve immediately as a flavorful side dish.

Notes

Leaving the core intact helps the cabbage wedges hold their shape while roasting.
You can adjust the amount of pomegranate molasses based on your preference for sweetness and tang.
This dish is excellent served warm or at room temperature.
For extra flavor, sprinkle some freshly ground black pepper or a pinch of smoked paprika before roasting.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Side Dish
Method: Roasting
Cuisine: Middle Eastern

Keywords: roasted red cabbage, pomegranate molasses, roasted vegetables, side dish, vegetarian, healthy recipe

Jake Silas

Leave a Reply Cancel reply