Koromb wa Safarjal (Baked Red Cabbage with Quince & Walnuts)

We've started making use of the Lebanese cookbook, and made this as a side dish to go with a rice and lentil main that is also due for a writeup. The recipe as written calls for quince, which we almost never have, but you can swap in apples 1:1 and get good results.

The kidlet was not a fan, unfortunately, but symbol and I both liked it.

Koromb wa Safarjal

Lebanese Food & Cooking, p. 133

Ingredients

• 1 red cabbage, quartered, cored, and chopped into bite-size pieces
• ¼+¼ C butter, melted and divided
  
• 1+1 tsp ground cinnamon, divided
• ¼ tsp salt
• ¼ tsp pepper
  
• juice of 1 lemon
• 2 tsp pomegranate molasses
• 2 quinces, cored and sliced into wedges
• 2 tbsp sugar
• 2 tbsp walnuts, roughly chopped

Directions

1. Preheat oven to 350°F.
2. Arrange cabbage in a greased lasagna dish and pour over half the butter.
3. Toss with 1 tsp cinnamon, salt, pepper, lemon juice, and pomegranate molasses.
4. Cover the dish with tinfoil and bake for 30 minutes.
5. Remove the tinfoil (carefully) and top with quinces.
6. Sprinkle over sugar, walnuts, and remaining cinnamon.
7. Re-cover and bake for another 20 minutes.
8. Remove tinfoil and bake for 10 more minutes, until lightly browned.