If there were a prize for most beautiful vegetable, I hope that red cabbage would win it. In winter I never tire of the lovely colour and the incredible sight of its cross-section . Until now my use of it in the kitchen had been twofold: braising it slowly with apples and cinnamon and putting it in a salad with toasted walnuts and blue cheese. Then, this week, I got an email update from smitten kitchen which included a carnitas recipe (to come, I promise, though it’s also here) and, once I’d finished ogling that, I found a link to this rather inspired and simple use of red cabbage. As Ms SK states, red cabbage is a brilliant vegetable to keep in the fridge since it lasts for ages and, if you need a kick up the proverbial but want it fast, this should shake you up a bit. It’s just spicy enough to lift your spirits, healthy enough to make you feel virtuous and filling enough for lunch or dinner with some soft tortillas but, if you want to make a feast of it serve it with some braised pork. Divine.
Spicy red cabbage coleslaw (adapted from smitten kitchen)
For two-three good portions you will need:
Cupboard (or things you may already have):
red wine vinegar, 30ml
mayonnaise, 1 tablespoon
salt and pepper
olive oil, 60ml
small bird’s-eye chilli, 1
spring onions, about 3
red cabbage, ½
red onion, ½
fresh coriander leaves, a handful
1. Destalk the chilli, trim and chop the spring onions and put them both in a blender with the red wine vinegar, mayonnaise, salt and pepper and olive oil. Blend until smooth.
2. Chop the red cabbage very finely, peel and slice the red onion very finely and mix both together in a bowl.
3. Rinse and chop the coriander leaves and, when ready to eat/serve, tip the sauce over the cabbage and onion, toss the vegetables to coat them thoroughly and sprinkle the coriander over the top. Season to taste.