Red Cabbage with Pinenuts
A really tasty and impressive looking winter vegetable. The sweetness and tartness of the vinegar really livens up the cabbage.
Serving 6
½ large red cabbage, finely sliced
2 small red onions, sliced
1 tbsp olive oil
2 tbsp balsamic or blackberry vinegar *
1 tsp ground coriander
2 oz toasted pinenuts
ground black pepper
Saute onions in oil for a few minutes. Add the cabbage, coriander and pepper and cook, stirring for a further five mins.
Add the vinegar and a small amount of water, only a couple of tablespoons. Cover and simmer for about half an hour or so, stirring occasionally and adding a little more water if necessary. The cabbage shouldn't be too soft, still a bit of bite in it. It should be good and moist but there shouldn't be a lot of cooking liquid left.
Serve scattered with toasted pinenuts.
Use up the leftovers in bubble & squeak.
* My mum made the blackberry vinegar and it was fantastic. Really thick, sweet, syrupy, but with a bit of a kick. Balsamic would also work well though.