4 Ways With Our Red Cabbage

Winter salad

Cut out the core and slice half a red cabbage finely. Mix with some grated raw beetroot. Mix together 3 tablespoons of Honest Toil Extra Virgin olive oil, 1 tablespoon of balsamic, 1 tablespoon of capers and a squeeze of lemon then toss into the cabbage and beetroot. Stir through a big dollop of crème fraîche and scatter with fresh parsley, some Seaford Sea Salt and toasted pumpkin seeds.

Pulse & apple braise

Add Hodmedod's Organic Split Green Peas to a pan with some peeled garlic cloves and cover with water. Bring to the boil and simmer for 30-40 minutes until tender but still a little firm, drain and season well and drizzle with Honest Toil. Add a chopped onion, some chopped garlic and sliced chilli cover to a pan and cook until soft. Add shredded red cabbage and season well. Stir well and turn up the heat until wilted and then add a splash of Rosetta Apply Juice and watch it bubble away. Add the juice of half a lemon, the cooked green peas and some fresh coriander.

Festive spices

In a bowl mix half a block of softened butter with clementine zest, cinnamon, minced garlic and thyme leaves. Cut the cabbage into chunky wedges and place cut side down in a pan with some Honest Toil and fry on each side until they are turning golden. Pour in a cup of veg stock or water and simmer until the liquid has evaporated. Carry on cooking, turning the wedges regularly, until soft. Season well and serve with a grate more of zest and some flaked almonds.

Gratin

Fry a chopped onion until soft along with a bay leaf and some fresh thyme. Add some veg stock, bring to the boil and then add a few peeled and sliced potatoes and half a peeled sliced celeriac. Throw in a pot of double cream, season and mix together, coating the veg. In a large oven proof dish, layer in together thin wedges of red cabbage along with the potatoes and celeriac. Pour over the cream, cover with a lid or some foil and bake for 40 mins, or until the veg is tender. When cooked top with breadcrumbs and grated cheese and bake uncovered for a further 10 minutes until golden. Serve with our winter salad leaves and a lemony dressing.