• Boil the cabbage for 5 minutes, don't over cook it because you don't want it to get soggy. Put it aside to cool after you have drained the water.
• Peel and slice 3 out of the 4 oranges in desired shapes. Peel and slice the shallot, place shallot in cold water to avoid the smell and tears.
• Cut the pomegranate, clean the pomegranate seeds and put them aside. 
• Once the cabbage is cool to the touch, you can chop it and arrange in a serving platter. Add oranges on top. At this point you can chill for about 30-60 minutes before meal time.
• Once you're ready to serve the food, then add olives and finely chopped shallot. Garnish with pomegranate seeds on top to create a colorful platter.

Dressing

• Squeeze one blood orange. Add olive oil and white balsamic vinegar. Blend or mix with a spoon. Shake well before serving as oil will separate when dressing stands for a while. Pour on the platter or over individual servings!
• Alternative dressing - just use olive oil and vinegar, this salad is delicious on its own. 
• Add salt as desired on the salad!! I've noticed that i add a bit more salt to this type of salad then any other ones, it really enhances the citrus flavor.