Seasonal ingredient of the week: Red Cabbage
IN SEASON: September - December
Red cabbage is one of our favourite salad ingredients - it’s packed full of fibre to help your digestive system, Vitamin C to help fight inflammation and strengthen your immune system and Vitamin A to help maintain good eye health. Raw and shredded, it’s the perfect crunchy addition to salads and slaws, and braised it makes a delicious side dish for dinner (a Sunday lunch staple for
Though it’s easy to find year round, red cabbage comes into season in September, but only sticks around until December. To get the best, pick the cabbages that feel heavy and have bright, crisp leaves.
TIPS:
- Red cabbage is really easy to prepare! Simply strip the outer leaves and wash, then slice into quarters, cut out the central core (the hard white part) on each then shred or chop
- If adding raw rad cabbage to salads or slaws we prefer to shred it extra fine for a better texture - this can easily be done with a knife, no food processor required.
- Braised red cabbage is a Sunday lunch staple - our fave is to add apples and balsamic vinegar too
- To speed up the process and add even more flavour to the cabbage, braise it in a slow cooker whilst you’re at work - not only will you walk in to an easier dinner, but your house will smell divine!
Recipe:
METHOD
1. Cook quinoa in 3 cups of water with a pinch of salt until the water has evaporated. Turn off the heat and put lid on the pot, leave to stand for 5 mins.
2. Pick the kale off the stalks and then wash and dry the leaves. In 3 batches put the kale leaves into a food processor until it’s coarsely chopped.
3. Chop the tomatoes into small cubes, then finely slice spring onions and mix all ingredients together in a bowl (quinoa, kale, spring onions, tomatoes, lemon juice, lemon zest, olive oil and salt).
Best served with home made houmous and falafel
KALE TABBOULEH
Serves 6
INGREDIENTS
- 300g kale
- 2 cups white quinoa
- 2 tomatoes
- 2 lemons juice + zest
- 1 tsp salt
- 2 tbsp olive oil
- 1 bunch spring onion