Cabbage, cabbage cabbage.
Cabbage is coming out of my ears, as the persistent winter veggie option in the weekly box. I have made sauerkraut (not ready yet) stuffed it with rice and steamed it with lemon and made it into a Japanese style omelette (okonomiyaki) amongst other things. Below is my favourite so far and anyone I have made it for. It is raw but the vinegar, marination and maceration makes it texturally and tastefully somewhere in the middle.
1/2 a red cabbage
2 tbsp. red wine vinegar
2 tsp of salt
1 tsp black pepper
1 tbsp English mustard
Juice of half a lemon
100 ml olive oil
2 spring onions
1/2 block of feta
1 tsp of maple syrup or honey
One handful of dried cranberries
Finely shred the red cabbage, place it in a bowl and add the dried cranberries. Next heat a pan and toast the walnuts until they are lightly browned. Finely chop the walnuts and set aside.
Whisk together 75ml olive oil, the mustard, vinegar, salt, honey or maple syrup, lemon juice, 2 tsp salt and 1 tsp black pepper. Once emulsified add to the cabbage and thoroughly rub it into the cabbage with your hands until you feel the cabbage start to soften.
Leave for an hour at least in order to really absorb the dressing and soften. it actually tastes best in my opinion left overnight
Before serving, add the crumbled feta, thinly sliced spring onion and the walnuts and and toss everything to combine. Drizzle with the rest of the olive oil, some black pepper and a sprinkle of sea salt before eating.