Seasonal local food recipe No.317 – Red cabbage coleslaw

I first tasted coleslaw made with red cabbage at Cowslip Workshops near Launceston. I like the way the dressing takes on a pinky hue and I now prefer using red cabbage to white. It’s difficult to give exact quantities as it depends on the size of all the vegetables and whether or not you like certain ingredients to be prominent flavours but make as much as you need!

Preparation time: 15 minutes

1 red cabbage, core removed and finely shredded
1 onion, peeled and finely sliced
1 large carrot, peeled and coarsely grated
1-2 Tbsp mayonnaise
1-2 Tbsp plain yoghurt

Mix the prepared vegetables before adding a dressing made with equal amounts of mayonnaise and plain yoghurt and toss well to combine thoroughly. Season to taste and serve. If the mood takes you, add other ingredients such as diced apple, sunflower or pumpkin seeds or chopped cashew nuts.

Seasonal local food recipe No 82: Warm red cabbage and apple salad

From Sybil Kapoor’s Modern British Food. Eat as soon as it’s cooked.

Serves 4

Preparation: 5 minutes
Cooking: 10 minutes

115g soft goat’s cheese, roughly diced
1 tbsp finely chopped chives
2 tbsp walnut (or olive) oil
4 spring onions, finely sliced
225g red cabbage, cored, quartered and finely sliced
1 dessert apple, cored, quartered and thinly sliced
30g walnut halves
1-3 tbsp balsamic vinegar
salt and pepper

Place the goat’s cheese and chives in a large salad bowl.

Heat the oil in a large frying pan and quickly stir-fry the spring onions and cabbage until they begin to wilt. At this stage add the sliced apple, walnut halves, vinegar and seasoning to taste. Allow to heat through and then toss into the cheese and chive bowl. Quickly mix and serve warm.

Seasonal local food recipe No 75: Red cabbage with chestnuts and sherry

Sounds suitably festive … It’s from Nigel Slater’s Tender Vol II.

Serves 4-6 as a side dish
Preparation/cooking: about 20 minutes

half a good-sized red cabbage (about 750g)
a little groundnut oil
200g pancetta or bacon in the piece
150g peeled chestnuts
a glass of medium sherry

Shred the cabbage finely, then rinse and drain. Heat a couple of tablespoons of oil in a large saucepan, roughly dice the pancetta/bacon and add to the pan, letting it colour lightly. Add the chestnuts, continue cooking for a few minutes, then add the drained red cabbage. Expect it to hiss and pop. Turn the cabbage in the fat and cover with a lid. Continue cooking over a moderate heat for seven or eight minutes, until the cabbage has wilted slightly. Add the sherry, a little salt (depending on how salty the bacon is) and leave until almost evaporated. Serve immediately.

Seasonal recipe No 57: Red cabbage salad

This recipe is from Sybil Kapoor’s Simply British. “Surprisingly good,” she says, “and should be served with cold meat and jacket potatoes.” It’s a variation on one that appeared in the classic Food in England by Dorothy Hartley, and known as Yorkshire ploughboy.

Serves 4

Preparation: 10 minutes + 10 minutes resting time

½ large red cabbage, finely sliced
1 red onion, halved and finely sliced
3 tbsp dried sour cherries or cranberries
2 tbsp black treacle
4 tbsp white wine vinegar
salt and black pepper
pinch of cayenne pepper

Place the cabbage, onion and dried fruit in a mixing bolw. Measure the treacle and vinegar into a small mixing bowl and stir until the treacle has dissolved. Pour over the salad, mix thoroughly and season to taste. Allow to sit for 10 minutes before serving.

Note: This can also be made into a warm red cabbage salad by lightly frying the cabbage with finely sliced spring onions, a little garlic and the dried fruit before tipping in the dressing.

Seasonal recipe No 25 – Henrietta’s winter salad

Henrietta says this is good ‘as a lunch snack with cheese or cold meats, also with winter casseroles.’ She warns that it’s best to dress the salad just before use otherwise it will become soggy.

Serves 8
Preparation time: 15-20 minutes

100g pumpkin seeds
2 large carrots coarsely grated
200g spinach leaves, washed and thinly sliced
1 red onion, thinly sliced
½ red cabbage, very thinly sliced
1 green pepper, thinly sliced

For the dressing:
2 tbsp red wine vinegar
6 tbsp olive oil
½ tsp dried chilli flakes
1 tbsp runny honey
salt, freshly ground pepper

Lightly toast the pumpkin seeds in a dry fry-pan. Put all the above ingredients in a bowl and lightly mix together.

Whisk the dressing ingredients together and add to salad when ready to serve.

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