Name: Spiced Cabbage Salad
Yield: Serves 6–8
Ingredients: 2 tablespoons (2 x 15 ml spoon) red wine vinegar; 8 large savoy cabbage leaves; 2 tablespoons (2 x 15 ml spoon) groundnut or sunflower oil; 4 oz (100 g) walnut pieces; 5 fl oz (150 ml) carton of soured cream; salt and black pepper; 1 medium-size onion, chopped; 1 teaspoon (5 ml spoon) coriander seeds, ground finely; 1 tablespoon (15 ml spoon) caster sugar; 1 lb (450 g) red cabbage, sliced thinly and then cut across into small pieces; 1 stick of cinnamon, ground finely

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This dish has a definite, refreshing flavour and would be good before a main course of red meat or game. Spiced red cabbage sits prettily in ‘cups’ of bright green, blanched savoy cabbage and is topped with a little soured cream.

Ingredients

2 tablespoons (2 x 15 ml spoon) groundnut or sunflower oil
1 teaspoon

Method

Heat the oil in a large saucepan, add the ground spices and stir around for a moment. Then add the chopped cabbage and onion, the caster sugar and the vinegar and stir around. Cover the pan and cook over a fairly low heat, stirring around quite often for 30 minutes or until soft. Remove from the heat, season to taste with salt and black pepper, stir in the walnut pieces and then cover and retur

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