This trio of Christmas vegetables is a fantastic option for your festive dinner. The vivid, jewel-like colours of the red cabbage, carrots and sprouts will make an enticing accompaniment to any centre-piece. Obviously we think that the best way to serve the vegetables is in our mini pans! We put portions for two into each mini-pan and served them on wooden trays designed to be shared.

The red cabbage is sautéed in red wine vinegar. The pine nuts & sweet, juicy raisins balance against the vinegar to create a lovely ‘sweet & sour’ flavour.

We chose not to over complicate things with the carrots and the sprouts … the carrots were lightly boiled and dressed with parsley butter. The sprouts were sparingly trimmed and boiled in salted water for about 5 minutes so that they kept their vibrancy in terms of flavour, colour & crunch.

Written by Faye

 

 

Red Cabbage with Pine Nuts and Raisins

 

Serves: 6 as a side dish Prep time: 5 minutes Cooking time: 30 minutes

 

Ingredients

• ½ head of red cabbage, sliced
• 3 tablespoons olive oil
• 50g raisins
• 50g pine nuts
• 75ml red wine vinegar
• Salt to taste

Equipment

• Knife
• Chopping board

• Copper Base 20cm Saucepan

• Colander

• Copper Base 26cm Saute pan or wok

• Wooden Spoon

Cooking Method

1. Soak the raisins in the red wine vinegar.
2. Gently toast the pine nuts in a dry pan, over a medium heat, until they just start changing colour.
3. Boil the red cabbage for 5 – 7 minutes. Drain & set aside.
4. Heat the olive oil in the saute pan and add the cabbage. Saute for 5 minutes over a medium heat.
5. Turn up the heat and add the raisins and the red-wine vinegar. Use the wooden spoon to scrape in any of the ingredients that have caramelised on the base of the pan.
6. Turn the heat down to a simmer, add the pine nuts and cover.
7. Allow the cabbage to cook down for 20 minutes, stirring occasionally.
8. Salt to taste and serve in a mini pan.