RED CABBAGE BONANZA
Posted 23-07-2016
You can make a big batch of this recipe because it keeps really well in the fridge and can be enjoyed with lots of different foods!
I promise this is a game changer!
Ingredients
1/2 red cabbage (medium size)
1 red onion
Olive oil
2 tbs. raisins
2 tbs. of honey OR agave
3 tbs. of tamari soy
Pinch of cinnamon
Pinch salt (Himalayan & pepper)
1/2 fresh pomegranate
Method
Start by slicing your onion and cabbage finely, then peel and set your pomegranate seeds aside. Pomegranates are optional in this recipe but I used it for some extra crunch and festiveness.
In a hot pan add a good glug of olive oil and your red onions.
Turn temperature down to medium and add your cabbage, sprinkle some salt and leave until cabbage starts softening. About 20-30 minutes.
When your cabbage is soft and starting to become caramelised add raisins, tamari, honey, pepper and cinnamon. Stir and let all melt together nicely.
Take the cabbage off the heat and add your pomegranates in last. You don't want them to cook; you just want them to be infused in the dish to keep their freshness and crunch.
This was on our Christmas dinner table this year! I hope you like it as much as we did!
Lots of love!
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