I’ll admit, cabbage is not the most exciting of subjects. But I find red cabbage, with its vibrant purple color and crunch, fun to use. (Maybe my child-like love of bright colors is playing too big a roll in creating meals, but whatever. Eating the rainbow is good for you.)
I received half of a head of red cabbage last week in my veg delivery so I thought I would try out a couple of different recipes to share with you. Both were satisfying in different ways. The first way is fresh, zingy and light with lime juice and crunchy peanuts and the second is a warm savory-spicy affair.
You excited yet? Let’s not dawdle then. I present to you, red cabbage: two ways.
Red Cabbage, Apple, Lime and Peanut Slaw (serves 4 as a side)
Adapted from Heidi Swanson’s Lime and Peanut Coleslaw Recipe
1/4 of a large red cabbage, very thinly chopped or shredded
1 pink lady apple cut into matchsticks
2 handfuls of coriander chopped
1 jalapeno finely chopped
1/4 cup chopped roasted peanuts
2 tablespoons lime juice
2 tablespoons olive oil
Salt, to taste
Combine the first 4 ingredients in a bowl. Pour dressing ingredients over the mixture and toss well to combine. Top with chopped roasted peanuts to serve.
Just-Wilted Red Cabbage with Chorizo and Onion (serves 2)
1 tablespoon of olive oil
1 small brown onion, diced
1/4 cup diced chorizo (I used cured chorizo because we had it in the fridge.)
1/4 of a red cabbage, shredded
1 teaspoon smokey paprika
salt&pepper to taste
Heat olive oil in a pan. Cook chopped onion on a medium-high heat for about 3 to 4 minutes until it’s beginning to brown. Add chorizo and paprika and continue to cook for about 4 more minutes. (If you’re using fresh chorizo, cook a minute or two more until browned and crispy.)
Add shredded cabbage and bring the heat down to low. (You can add a tablespoon of water or two if the pan looks a little dry.) Cook covered for 5 to 6 minutes until cabbage has begun to wilt and soften but still retains a little crunch. Cook for 2 more minutes uncovered, stirring occasionally. Serve warm or at room temperature with a little fresh parsley or basil.
This one is even better if it sits in the fridge overnight – it softens and takes on more of the rich and spicy chorizo flavor.