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.
Doc V's Healthy Kitchen 