I have and continue to enjoy the many varieties of cabbage arriving in my weekly box this winter. Rich in vitamins C and K and a very versatile veg to cook with, it is one of my favourites.
This year I have made sauerkraut, stuffed it with rice and steamed it with lemon, made Japanese style omelettes, a creamy soup and a dry style curry to go with dal.
After the cooked, spiced ‘christmassy’ cabbage of the season, here is a lovely fresh and ‘zingy’ red cabbage salad with bright sweet and sour flavours to enjoy. It is light on the stomach and keeps very well in the fridge for 3-4 days.
Time – 20 mins prep / 1 hour resting
1/2 a large red cabbage or 1 small
3 tbsp red wine vinegar
3 tsp of salt
1 tsp black pepper
1 tbsp english or wholegrain mustard
1 lemon and 1 clementine juiced
100 ml olive oil
2 spring onions
1 tbsp maple syrup
75-100g dried cranberries
Finely shred the red cabbage and place it in a bowl. Add 3 tbsp red wine vinegar and 2 tsp salt. Rub / massage the cabbage firmly with your hands until it softens (a few minutes should do it). Add the cranberries and set aside.
Heat a pan and toast the walnuts until fragrant and you can smell the fragrant oil. Chop the walnuts into small pieces and set aside.
Whisk together the olive oil, mustard, 1 tsp salt, the lemon and clementine juice, the maple syrup and 1 tsp black pepper until emulsified. Add the dressing to the cabbage and toss through with a fork to coat all the cabbage strands well.
Leave for an hour at least in order to really absorb the dressing (or overnight even to really bring out the flavours).
Before serving, thinly slice the spring onions, add the walnuts and and toss everything to combine. Crack on some extra black pepper and serve.