Tag: red cabbage

Dairy-free · Gluten Free · Holiday Food · Vegetable sides

Chorizo & pear red cabbage

Belinda

Recipe from Jamie Oliver

“My darkly decadent red cabbage is truly delicious with bold flavors that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring color to your Holiday table. ”

Serves 10-12

5 oz (150 g) quality chorizo
2 tsp fennel seeds
1 red onion
2 lb (1kg) red cabbage
Red wine vinegar
1 x 14-15 oz (410 g) can of sliced pears, in natural juice

Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds.
Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.
Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper.
Cook with the lid ajar on a low heat for 10 minutes, stirring frequently.
Add the canned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.

Taste and adjust seasoning

Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

Sesame cabbage rice noodle salad with crispy tofu ( or chicken)

Belinda

A healthy delicious recipe that can be made ahead- perfect for meals on the go or workweek lunches!
From the food blog “Feasting at Home”

Screen Shot 2020-01-12 at 8.54.50 AM

Serves 6 – 8

2 oz vermicelli rice noodles
½ head purple cabbage- finely sliced
4 scallions, sliced at a diagonal
⅛–¼ cup finely sliced red onion
12 oz baked or seared tofu (see notes) or shredded chicken
1 bunch cilantro, chopped
2– 3 tbsp toasted sesame seeds
¼ cup roasted peanuts (optional)
handful sunflower sprouts (optional)

Sesame Dressing:
1 tbsp olive oil
3 tbsp toasted sesame oil
3 tbsp rice wine vinegar
1 tbsp honey (or agave or cane sugar)
1 tsp finely minced ginger ( or ginger paste)
2 tsp soy sauce or GF Liquid Amino Acids
¾ tsp salt, more to taste
squeeze of lime

Set water to boil for the noodles.

Decide what tofu or chicken option you want to use and start that process. (see notes)
Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion and cilantro and toss.
Whisk the dressing ingredients together in a small bowl and toss with the cabbage.

Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.

Add your choice of protein. Sprinkle with sesame seeds and roasted peanuts and sprouts if using.

Enjoy!

Notes
If adding tofu, you can purchase pre-baked tofu – or either pan-sear it or bake your tofu at home. If baking, I use a marinade of equal parts soy sauce (or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.

To sear, just sauté in a large pan, in a little hot olive or peanut or coconut oil – seasoned with salt and pepper – sear until most sides are golden. Sometimes I’ll add a a smashed garlic clove to the hot oil, to infuse it before cooking the tofu. If you like extra crispy tofu, coat it in cornstarch first.