Red Cabbage
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Red Cabbage brings a warm glow to dull winter days and is delicious
hot or in a crunchy salad with fruit and nuts
Red Cabbage
Coleslaw
- 275g red cabbage - finely
shredded
- 2 eating apples - grated
- 3 spring onions - finely
chopped
- 50g walnuts
- Dressing
- 1 tbspn oil 1 tbspn
cider vinegar
- 1 tbspn concentrated
apple juice
- ½ tsp grated root
ginger
Mix the dressing ingredients
and toss with the salad. Chill and allow the flavour to mingle.
Variations:
Substitute pumpkin and sunflower seeds for walnuts. Add alfalfa or crunchy
beansprouts. Add dried fruit - sultanas, chopped apricots or dates.
Red
Cabbage Ragout (serves 4) This dish goes well with potatoes or makes a good
filling in pancakes.
- 900 g red cabbage shredded
- 1 tbspn oil
- 2 onions thinly sliced
- 2 Bramley apples sliced
- 75g raisins ½ tspn
cinnamon (or caraway seeds)
- 3fl oz red wine or red wine
vinegar
- Seasoning
1. Pre-heat oven - gas mark
3, 170C. (NB: it can be cooked on the hob, but would need frequent stirring to
prevent sticking)
2. Heat the oil in a
pan and fry the onion gently for 5 minutes.
3. Add the apples and spice, cook gently for a few minutes
4. Add the cabbage, vinegar and 4
tbspns water - mix well
5. Put in an
oiled casserole dish with a tightly fitting lid.
6. Cook in the oven for 1- 1.5 hours checking on water content to
prevent drying out
7. Add a little
sugar if need and season.
8. Serve
garnished with soured cream.
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