Braised Red Cabbage with Apple & Pecan

Braised Red Cabbage
with Apple & Pecan

christmas

VEGAN, GLUTEN-FREE, DAIRY-FREE

Here is a long-time wintery favourite of mine – but honestly, I could eat it any day of the year – it’s so simple to cook and delicious. And best of all, it can be prepared ahead of time, so ideal if you’re serving a crowd.

Time saving tips: the cabbage can be cooked up to 3 days in advance and kept in the fridge. The nuts and seeds can be toasted up to a week in advance and kept in an airtight container.

serves 6-8

INGREDIENTS

1 tbsp oil
1 red onion, finely chopped thumb-sized piece ginger, peeled and grated (about 25g)
1 red cabbage, quartered cored and shredded
2 small eating apples (such as braeburn or cox), cored and sliced
25g dried sour cherries
2 star anise (optional)
100ml red wine vinegar
1tsp of honey or  coconut nectar
25g pecans, roughly chopped
15g sunflower seeds
15g pumpkin seeds
pinch ground cinnamon


STEP-BY-STEP

Preheat the oven to 180/160 fan. Combine the nuts with the spices. Remove the apple cores and using a small knife cut a wider opening on the top. Stand the apples up in a baking dish that holds them snuggly and push the nut mix into the holes, finishing with a drizzle of honey. Bake in the oven for about 20 minutes or until apples are cooked.

Drain the almonds and blend with about 50 ml of the coconut milk, just enough to get them moving, this will depend on your blender. You may need to scrape down the edges a few times. Blitz them to a breadcrumb texture then add the remaining ingredients and blend until smooth. Chill in the fridge until ready to use.

Serve the apples with a drizzle of almond cream.


INGREDIENTS

1 tbsp oil
1 red onion, finely chopped thumb-sized piece ginger, peeled and grated (about 25g)
1 red cabbage, quartered cored and shredded
2 small eating apples (such as braeburn or cox), cored and sliced
25g dried sour cherries
2 star anise (optional)
100ml red wine vinegar
1tsp of honey or coconut nectar
25g pecans, roughly chopped
15g sunflower seeds
15g pumpkin seeds
pinch ground cinnamon


STEP-BY-STEP

Preheat the oven to 180/160 fan. Combine the nuts with the spices. Remove the apple cores and using a small knife cut a wider opening on the top. Stand the apples up in a baking dish that holds them snuggly and push the nut mix into the holes, finishing with a drizzle of honey. Bake in the oven for about 20 minutes or until apples are cooked.

Drain the almonds and blend with about 50 ml of the coconut milk, just enough to get them moving, this will depend on your blender. You may need to scrape down the edges a few times. Blitz them to a breadcrumb texture then add the remaining ingredients and blend until smooth. Chill in the fridge until ready to use.

Serve the apples with a drizzle of almond cream.