Nigella Lawson Red Cabbage Slaw Food

RED CABBAGE WITH POMEGRANATE JUICE

Steps:

• Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning.
• While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes.
• Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan.
• Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then.
• To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes.

NEW ORLEANS COLESLAW

Steps:

• Trim and shred the cabbage; you can do this either by hand or with a food processor.
• Peel and grate the carrots, and finely slice the celery and scallions.
• Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
• Season with salt and pepper and toss with the chopped nuts.

RED CABBAGE SLAW

Steps:

• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

NEW ORLEANS COLESLAW

Steps:

• Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, and finely slice the celery and spring onions. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing. Season, and toss through the chopped nuts.

NIGELLA LAWSON'S RED CABBAGE

Steps:

• Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
• Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
• Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)

RED CABBAGE SLAW

Steps:

• Put the red cabbage in a large bowl with the seeds and toss to combine.
• Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Steps:

• Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
• Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
• Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.