Eat more veg, we’re told. Good idea – vitamins, fibre, antioxidant properties and lots of other good stuff. Trouble is, it is winter, no-one wants to spend ages shopping and fresh veg in season is limited.
One good option is red cabbage. Sometimes known as purple cabbage (we all see differently!), it belongs to the brassica family of vegetables. You’ll find red cabbage in the supermarket near to the white and savoy varieties. Red cabbage can be eaten raw in salads, or cook it for a sweeter and softer taste. No food mile guilt either, as it is UK grown and in season during late autumn and winter. And it keeps well.
Most importantly, red cabbage ticks all the boxes with lots of fibre, plenty of useful vitamins and minerals and a low calorie count. The perfect low-hassle, maximum Hussle, healthy vegetable.
If cabbage says ‘horrible smell and school dinner’ to you, then think again. This simple recipe won’t stink the house out and tastes delicious.
1 large red cabbage
1 Bramley apple
100ml balsamic vinegar (this can also be used for summer salad dressings so a bottle won’t go to waste)
Optional – a handful of toasted walnuts, chopped
Made this for Christmas, now having it with leftover meat. Truly delicious, and feels like something healthy alongside all the chocolate.
who knew? Even my limited cooking skills managed this, it is seriously more-ish and good for you too. Result!
I always make red cabbage every Christmas and after all the sweet stuff it's really nice to have something healthy and savoury.
Ahh, wish I'd seem this before I bought a jar of ready-made picked beetroot. i didn't realise it was so easy to make. Whatever, you should eat it with crusty bread, cold meat and more pickles. Can't wait!