This article was written for Annabel & Grace, which is now part of Rest Less.
CRANBERRY CABBAGE WITH APPLE & BALSAMIC
Ingredients serves 4
50g pecans
2 crisp apples
Squeeze lemon juice
Red cabbage, cored and cut into quarters
2 tbsp vegetable oil
4 tbsp dried cranberries
Half tsp ground allspice
Tbsp dark maple syrup
2 tbsp balsamic vinegar
How to prepare
Place a dry frying pan over a medium heat and toast the pecans for 5 mins until darkened and fragrant. Set aside to cool.
Chop the apples into matchsticks, add to a bowl and toss with the lemon juice to stop them going brown.
Thinly shred the cabbage using a mandolin (with a guard to protect your fingers). Heat the oil in a wok or large frying pan over a high heat and add the cabbae and season with salt and pepper. Stir fry for 5 mins until the cabbage has wilted but is still crunchy. Add the cranberries and allspice and fry for a few seconds.
In a small bowl, combine the maple syrup and vinegar to make a glaze.
Fold the apple into the cabbage and pour over the glaze. Tip onto a platter and sprinkle with the pecans. Lovely served warm or cold. 267 cals per portion.