Red cabbage out of its comfort zone

Certain vegetables are so attached to traditions that it’s hardly impossible to imagine them in other creations. Red cabbage is one of them until now😉.

1 cabbage is too much for 2p. Use 1/2 and cover the other 1/2 with cling film. It remains fresh for more than a week ( just chop of the drier parts before preparing).

The first recipe is a fresh salad. Slice the red cabbage thinly. Put in a large bowl. Mix with 1 chopped garlic clove, 1 chopped red chili, 2 table spoons of apple vinegar, 2 table spoons of olive oil some salt, some chopped dates or 2 table spoons of raisins. Marinate in the fridge for a few hours. Stir now and again. Finish the salad with roasted hazelnuts, bocconcini or bufalo mozzarella and spicy sprouts.

The other recipe is perfect as a starter or side dish. Chop the other 1/2 of the red cabbage in thick slices or wedges. Put them on baking paper. Spread a mixture of 2 chopped garlic cloves, 1 chopped chili, grinded, 2 table spoons of apple vinegar and 2 table spoons of olive oil. For extra flavor , put a clove in each slice ( remove after baking). Put in the oven at 200° for 30 mins. Remove from the oven. Spread 2 table spoons of grinded pistachio on the cabbage. Put back in the oven for 15 mins. Serve with a mixture of 4 table spoons of Greek yoghurt, pepper, a drizzle of good olive oil, pepper, salt and chopped fresh parsley.


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