A truly warming side-dish for four, and perfect with a baked potato and some veggie sausages or good pork sausages. For an extra zing grate some orange zest over just before serving. If cooled and kept in the fridge, this can be gently reheated in a small pan on the stove, stiring regularly.
Note: Our Nutritious Red Cabbage Salad is a great way of using up the remainder of a whole head of cabbage.
½ red cabbage, cored and cut into chunks (about 600g)
1 onion, finely chopped
1 eating apple, cored and sliced
1 tsp mixed spice
2 tbsp sugar (brown or muscovado preferably)
1 tbsp olive oil
50ml apple cider vinegar
Preheat oven to 160c.
Mx all the ingredients thoroughly in a casserole with a tight-fitting lid.
When the oven is up to heat, pop in the casserole with its lid. Cook for 1.5 hours, stirring two or three times at regular intervals. By the end of the cooking time all the ingredients should be cooked through and the flavours well combined.
Note: If using a whole head of cabbage double the remainder of the ingredients and increase the cooking time by 30 minutes.
A great meal anytime though especially if you are looking at being a bit more healthy, a Meat-Free Monday dish or following Veganuary, this nutritious red cabbage salad with additional protein from seeds, pine nuts and lentils is a must. It has a zingy dressing and a distinctly crunchy bite. This serves two as a delicious and nutritious lunch.
For the salad
300g red cabbage, cored and shredded
2 large carrots, grated
1 medium onion, finely diced
1 pear (or apple), cored and sliced
2 celery sticks, sliced
100g dried puy lentils* (or 200g pre-cooked)
2 tbsp pine nuts
2 tbsp pumpkin seeds
1tbs liquid aminos / soy sauce (if using dried puy lentils)*
For the dressing
1 tsp clear honey
1 tbsp lemon juice
1/2 tbsp olive oil
If using dried puy lentils, rinse the lentils in a sieve then place with 250g of water and the liquid aminos/soy sauce in a saucepan, bring to a boil then cover and simmer for fifteen minutes or until just al dente. The liquid should all have been absorbed by the lentils when cooked, if not drain the excess liquid away. If using tinned lentils tip them into a sieve and leave to drain for 30 minutes, discarding the excess liquid.
Whilst the lentils are cooking/draining, prepare all the other ingredients, except the dressing, and add to a large bowl.
Mix the dressing ingredients in a small bowl or cup, adding salt and pepper to your taste. When the lentils are cooked let then cool for ten minutes, stirring occasionally, then add the dressing and stir through thoroughly.
Pour the lentil and dressing mix over the salad and toss until all ingredients are fully mixed and coated with the dressing.