Peel the onion and cut into fine cubes. Clean, wash and quarter the cabbage, cut out the stalk. Cut cabbage into fine strips. Heat fat in a pot. Sauté the onion and savoy cabbage for about 5 minutes at low heat, deglaze with cream.
Bring to the boil and simmer in a closed saucepan for about 3-4 minutes. Season with salt and pepper.
Meanwhile, cut the pomegranate in half, tap it firmly on the skin with a spoon and collect the seeds in a bowl. Add the pomegranate seeds to the savoy cabbage shortly before the end of the cooking time. Arrange in bowls.