A delicious warm, tangy Autumn dish perfect for the festive season. The combination of apple cider vinegar and soy sauce really perks up the flavour of the red cabbage. You can serve this warm or cold either as a side dish or add some protein and it is a healthy meal in itself. You can prepare this a couple of days before you want to eat it too making it perfect for Christmas.
Serves 8 as a side dish
Preparation time: 15 minutes
Cooking time: 10 minutes
What’s Good About It?
Red cabbage is packed with antioxidants plus vitamin C to help support immune health and protect the body from free radical damage. A great source of vitamin K and B vitamins to keep the body energised.
- Heat the oil in a large sauté pan. Add the cabbage, garlic, ginger and chilli and stir to soften the cabbage, about 3 minutes.
- Add the apple, vinegar, tamari, lime juice and xylitol and continue to stir for 5-6 minutes until the vinegar has been absorbed and the cabbage is soft but still crunchy.
- Toss in the mint and coriander and season to taste.
- Stir through the nuts and dried cranberries and serve warm or cold.
Did You Know?
You can freeze this dish if wished. If freezing I find it better to cook the cabbage but then add the apple, dried fruit and nuts and herbs when you reheat the dish.
2 tbsp coconut oil or olive oil
450g / 1 small red cabbage, shredded
2 garlic cloves, crushed
1tsp fresh root ginger, finely grated
½ red chilli, finely diced
2 eating apples, sliced or chopped
3tbsp apple cider vinegar
1tbsp fresh lime juice
1tbsp xylitol or coconut sugar
2tbsp fresh mint leaves, chopped
2tbsp fresh coriander leaves, chopped
60g walnuts, toasted and chopped
60g dried unsweetened cherries or cranberries
Salt and black pepper to taste