Warriston recipe of the month

A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive

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November 2017 — Red cabbage

Red cabbage is not just for Christmas. Try this crunchy mix as a substitute for cooked veg with roasts and winter stews. 

Ingredients:

• Half a medium red cabbage
• 100g carrots
• 1head of fennel
• 100g skinned almonds, fried and tossed with salt
• 120g black grapes

For the marinade:

• 100ml white wine vinegar
• 25g ginger

For the dressing: 

• 1 egg yolk
• 1 tbsp dijon musterd
• 5 tbsp olive oil

Method:

1. Shred the red cabbage finely, discarding any tough, whiter bits of stalk.
2. Slice the carrots finely and add to the cabbage.
3. Peel and grate the ginger very finely, then add to the vinegar.
4. Pour over the vegetables, mix them gently then put aside, covered, for an hour.
5. Toss occasionally to keep the veg moist.
6. Cut the fennel in half, then slice thinly and add to the cabbage mix. Cut the grapes in half.
7. Put the egg yolk in a bowl, stir in the mustard and a pinch of salt, beat in the olive oil.
8. Pour the dressing onto the salad, then add the grapes, almonds and radish sprouts.

Above:  red cabbage on the block. Below: red cabbage detail

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