Recipe

Warm red and green cabbage slaw

It’s time to dig out the slow cooker. Get them chugging away early in the day, so that by dinnertime the house is filled with gorgeous savoury aromas and you’ll have everyone clamouring around.

May 31, 2014 2:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6
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Ingredients

  • 1 tablespoon creamy dijonnaise mustard
  • 1/2 teaspoon runny honey
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon extra virgin olive oil
  • 1 clove garlic, peeled and crushed
  • salt and freshly ground black pepper
  • 1 tablespoon capers, drained, mopped and chopped
  • 1/4 red cabbage
  • 1/4 green cabbage
  • 1 tablespoon olive oil
  • 2 tablespoon chives, snipped
  • 2 tablespoon parsley, chopped

Method

  • 1
    Whisk mustard, honey, cider vinegar, extra virgin olive oil, garlic and ½ tsp salt together in a small bowl. Add freshly ground black pepper to taste and the chopped capers.
  • 2
    Remove any core from cabbage pieces and discard. Chop cabbage finely either using a mandolin or with a sharp knife.
  • 3
    Heat oil in a large frying pan or wok over medium heat. Add cabbage and immediately start tossing it in the hot oil. Stir-fry for 1-2 minutes, until it starts to lose some bulk; do not overcook. Season with salt.
  • 4
    Immediately tip cabbage into a bowl, rewhisk dressing, pour over cabbage, add herbs and toss together. Serve immediately.

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