WINTER HARVEST
Red cabbage With an earthier taste than the green variety, red cabbage is great for adding a colourful crunch to salads. Red cabbage will lose some of its colour when cooked; add a splash of vinegar to retain its vibrant purple hue. Choose cabbages that feel heavy for their size and have tight, crisp, brightly coloured leaves. To prepare, discard the outer leaves and wash before cutting as required. For a hearty brunch, mix equal amounts shredded red cabbage with mashed potato; season and shape into patties. Fry in butter until golden, turning halfway through. Serve with poached eggs.
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RE D C A B B AG E & K A L E S A L A D W I T H TA H I N I D RE S S I N G Serves 4 Takes 30 mins Cost per serve 68p 2 tbsp olive oil 1 onion, finely sliced ½ red cabbage (roughly 400g), core removed, finely sliced 100g chopped curly kale 2 garlic cloves, finely chopped ½ tsp crushed chillies 80g pomegranate seeds For the dressing 2 tbsp tahini 2 tbsp low-fat natural yogurt 1 tbsp olive oil ½ lemon, juiced 1 garlic clove, finely chopped
1 Heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, until golden. Remove with a slotted spoon and set aside. 2 Add the cabbage to the same frying pan and cook for 5 mins, then add the kale and cook for a further 3 mins. Stir through the garlic and chilli and cook for a further 1 min, then remove from the heat. Transfer to a bowl and toss with the onion and pomegranate seeds. 3 Mix all the dressing ingredients in a bowl with 1 tbsp water; season with black pepper. Drizzle over to serve. Each serving contains Energy
Fat
Saturates
Sugars
Salt
717kJ 173kcal 9%
13g 19%
2g 9%
8g 9%
0.1g 2%
of the reference intake. See page 8. Carbohydrate 10g Protein 4g Fibre 4g 1 of your 5 a day; source of folate; rich in vitamin C
Also in season… Cranberries are another December favourite. Find more easy recipes at tes.co/top10cranberry For more delicious red cabbage recipes, visit tesco.com/realfood
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