1. Mustardy red cabbage slaw
Shred ½ red cabbage and combine with 1 thinly sliced carrot and parsley leaves. Drizzle with a dressing made from the juice of ½ lemon, 3 tbsp olive oil, 1 tbsp wholegrain mustard and 2 tbsp white grape vinegar. Toss to coat.
2. Spiced red cabbage and apples
Shred 1 large red cabbage and put in a saucepan with 150g demerara sugar, 150ml malt vinegar, 2 thinly sliced apples, 1 cinnamon stick, the zest of ½ orange and 100g butter. Cover and cook over a medium heat for 1 hour. Serve with roasted chicken thighs.
3. Red cabbage steaks with cheddar and chutney
Slice 1 cabbage into 4 equal rounds, drizzle with oil and roast for 30 minutes at 200°C, gas
mark 6. Top with a spoonful of red onion or apple chutney, crumbled cheddar, walnuts and parsley.
For us, freshness is key, and we know you feel the same. That’s why we work tirelessly with people who produce the best-quality veggies and deliver them to our stores in tip-top condition.