Salatit Malfuf, Cabbage Salad with Pomegranate Dressing **RECIPE**

Sitto prepared green cabbage often in the Syrian way–stuffed. These days, I do think this humble vegetable can really be appreciated served fresh with a touch of our Middle Eastern Pomegranate Syrup in the dressing. I’ll just call it our modern Syrian way with cabbage!

Salatit Malfuf
Cabbage Salad with Pomegranate Dressing

1 Half Head of Green Cabbage, Shredded

1 Half Head of Red Cabbage, Shredded

3 Green Onions, sliced

1 Lemon - Juiced

1/4 Cup Pomegranate Syrup, homemade or purchased

Olive oil equal to syrup

Salt and Pepper to taste

Aleppo Pepper to taste

Arugula leaves

Radishes, Tomatoes as optional garnishes

Mix the lemon juice, pomegranate syrup and olive oil together to blend.  Add the salt and peppers. Taste the dressing and adjust, as needed. You can add an additional ¼ cup of the syrup if you prefer a sweeter dressing.

Mix the dressing into the shredded cabbage and green onions and toss.  Refrigerate for about an hour to blend the flavors and then serve chilled over a bed of arugula.  Add radishes and tomatoes as a garnish for color and texture.

Cook’s Notes: The recipe for homemade Pomegranate Syrup is on page 19 of the cookbook.