Teaming red cabbage with sweet ingredients, as in sweet and sour cabbage with apples, is a feature of Central European cooking.
1 small red cabbage (about 750g)
1 teaspoon salt
2 medium oranges
3 small mandarins
3 tablespoons walnut oil
2 to 3 tablespoons red wine vinegar
freshly ground black pepper
1⁄2 cup (55 g) walnuts, coarsely chopped
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Directions Preparation:35min › Ready in:35min
Discard thick outer leaves of cabbage and cut the cabbage into quarters. Remove the core and slice cabbage thinly. Place in a serving bowl.
Sprinkle cabbage with salt. Knead firmly by hand for about 5 minutes; the cabbage will soften slightly and become milder in flavour. Leave 15 minutes then rinse under cold running water in a colander and drain.
Peel and segment oranges and mandarins. Cut into small pieces over a bowl to catch the juices; discard seeds. Combine fruit and cabbage.
Whisk reserved citrus juice, oil, vinegar and pepper until combined. Stir into salad. Top with walnuts.
Walnut oil has a distinctive flavour that is delicious with the walnuts in this recipe. Like nuts, oils made from nuts quickly turn rancid in a warm temperature. Buy in small amounts. Store in a cool place.
Cabbage is a source of vitamin C, carotenoids and folate and is high in fibre. It is thought to reduce hormone-related cancers. Red cabbage is higher in vitamin C than green.
red cabbage with port vinaigrette
1. Quarter and thinly slice 1 small red cabbage. Bring 150 ml (5 fl oz) water to a boil in a large saucepan with 3 tablespoons red wine vinegar, 1 teaspoon salt and 2 cloves. Add cabbage, cover and cook for 20 to 25 minutes until crisp–tender, stirring occasionally. Transfer to a colander. Drain and let cool. 2. Combine 2 tablespoons port, 1 tablespoon red wine vinegar, 1 tablespoon cranberry sauce (jelly), 1 tablespoon orange marmalade, 2 tablespoons walnut oil and a pinch of salt. Stir into cabbage. Chill, covered, 2 hours.
Delicious! I loved the combinations. Esp. the the use of both mandarin and orange. The walnuts made a great texture contrast and the red wine vinegar balanced it. I'll make it again for sure. - 20 Jul 2010