Most of us only buy it at Christmas and then forget it the rest of the year, yet this is the cabbage gift that keeps on giving. Try these…
Braised with apples: Pre-heat oven to 160C/Gas 3. Melt a big dollop of butter and a tbsp oil in a big casserole dish, add 2 chopped onions and 1 tsp ground mixed spice and sweat out until the onion is soft. Add 1 shredded red cabbage, 3 tbsp soft brown sugar, 3 apples (peeled, cored and diced), and 3 tbsp red wine vinegar. Stir it all up, put it in the oven for 2 hours, eat!
Winter red slaw: Mix ½ red cabbage, ½ white cabbage, 1 red pepper, 3 spring onions, ½ sweet red onion – all finely chopped – and 2 handfuls roughly chopped walnuts in a large bowl. Make a vinaigrette of 1 tbsp white wine vinegar, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, pour over salad, toss and serve.
Stir fry: Thoroughly mix together 1 tbsp sesame oil, 3 tbsp light soy sauce, 2 tbsp rice wine vinegar, 1 tbsp honey, ½ tsp red pepper flakes or chilli flakes and 3 tsp cornflour in a small jug or jar. Heat 2 tbsp olive oil in a wok and add 2 cloves crushed garlic, 2 tsp grated ginger and a diced red onion. Cook on a medium heat until onion softens. Add ½ a thinly sliced red cabbage, 1 sliced red pepper, 1 julienned carrot, 2 handfuls cashew nuts, add the sauce and stir fry over a high heat for about 6 mins.
