Red Cabbage Salad
This recipe is worth growing red cabbage for alone. It's amazing hot with steak, jacket potatoes, fish cakes, anything. But can also be kept in the fridge and is good cold, as a side salad. You will need: a knob of butter
225g/8oz red cabbage, shredded
1 small red onion
1 tart apple, peeled and diced (I've just used wind fall apples from the garden)
2 tbsp's light muscovada sugar
1/4 tsp ground cinnamon
120ml/4fl oz red wine
juice of 1 orange Melt the butter in a wok or frying pan, stir fry the cabbage on a high heat for 1-2 minutes. Add the red onion and apple and cook for a further 1-2 minutes. Stir in the sugar and cinnamon and cook, stirring until the sugar has dissolved. Add the wine and orange juice and simmer gently for a further 10 minutes until tender. Serve immediately or leave to cool and store in the fridge.
225g/8oz red cabbage, shredded
1 small red onion
1 tart apple, peeled and diced (I've just used wind fall apples from the garden)
2 tbsp's light muscovada sugar
1/4 tsp ground cinnamon
120ml/4fl oz red wine
juice of 1 orange Melt the butter in a wok or frying pan, stir fry the cabbage on a high heat for 1-2 minutes. Add the red onion and apple and cook for a further 1-2 minutes. Stir in the sugar and cinnamon and cook, stirring until the sugar has dissolved. Add the wine and orange juice and simmer gently for a further 10 minutes until tender. Serve immediately or leave to cool and store in the fridge.
@mrsemilybarnes
