Redcabbage recipes

Citrus coleslaw

Ingredients

* 1 small red cabbage (about 750g)
* 1 teaspoon salt
* 2 medium oranges
* 3 small mandarins
* 3 tablespoons walnut oil
* 2 to 3 tablespoons red wine vinegar
* freshly ground black pepper
* 1⁄2 cup (55 g) walnuts, coarsely chopped

Preparation method

prepare cabbage: Discard thick outer leaves of cabbage and cut the cabbage into quarters. Remove the core and slice cabbage thinly. Sprinkle with salt. Knead firmly by hand for about 5 minutes; the cabbage will soften slightly and become milder in flavour. Leave 15 minutes then rinse under cold running water in a colander and drain.
citrus: Peel and segment oranges and mandarins. Cut into small pieces over a bowl to catch the juices; discard seeds. Combine fruit and cabbage.
dressing: Whisk reserved citrus juice, oil, vinegar and pepper until combined. Stir into salad.
garnish: Top with walnuts.


Braised Red Cabbage

Ingredients (serves 6)

* 1/2 red cabbage, finely shredded
* 2 Spanish onions, sliced
* 2 Granny Smith apples, peeled, grated
* 60ml (1/4 cup) red wine vinegar
* 3 tbs brown sugar
* 375ml (1 1/2 cups) red wine
* 1/2 tsp ground cinnamon
* 1 cinnamon stick
* 1/2 tsp ground cloves
* 2 tsp chopped fresh thyme
* 1 piece orange peel
* Chopped flat-leaf parsley, to garnish

Method

1. Preheat oven to 180°C.
2. Place all ingredients in an ovenproof casserole dish with a lid. Stir to combine, cover and bake for 2 hours. Check that all liquid has been absorbed (if not, return to the oven, uncovered, for a further 10 minutes).