Winter red cabbage and apple
Easy, healthy winter veg!
About this Recipe
Red cabbage is packed with antioxidants – these are the plants natural defence chemicals and they’re extremely important for our long term health. Our gut bacteria actiavte them for us so they’re great for gut health too! Using these seasonal veg along Hillfarm cold pressed rapeseed oil makes this a truly nutrient-packed dish.
1 red cabbage and 1 red onion
2 bramley apples, chopped and with the skin left on (the antioxidants are here!)
2 Tbsp raw apple cider vinegar
Pinch salt and pepper
2 Tbsp Hillfarm cold pressed rapeseed oil
2 Tbsp juniper or dried seabuckthorn berries
100ml cool water
Step by Step Instructions
Finely slice the cabbage and oniom and gently sautée in the cold pressed rapeseed oil
Once starting to soften, add the chopped apples, the apple cider vinegar, juniper or seabuckthorn berries and the water
Bring to simmering point and cook with the lid on until the cabbage is tender for about 30 mins (the apple will stew but this adds delicious flavour)
Enjoy as a side with any of your favourite roasts – cook in advance so all you have to do is heat up when needed!
Try adding one of Hillfarm’s infused oils like garlic or chilli as a drizzle over the dish for an instant flavour boost!
Hillfarm cold pressed rapeseed oil is farmed with nature – I’ve visited the farm and seen for myself how they plant for pollinators and encourage wonderful biodiversity! These healthy soils ensure it’s packed with plant Omega 3, and other plant nutrients like Vit E for healthy skin and plant sterols to help with cholesterol levels. It’s also heat stable so is a great choice for high temp roasting!
You can source all their products from the family farm here: https://hillfarmoils.com
OATCAKES When cupboard stocks are low, these are a quick way to get some tasty, high fibre energy for hungry mouths!1035 minQuick & easy flavourInroduction About this RecipeWhen cupboards are getting empty and I need some quick energy-giving carbohydrate for the...
Autumn is one of my favourite times of the year, not least as we have a bounty of apples! If you’re lucky you can pick them off a tree – this recipe works with bramleys (cooking apples) just as well as eating apples – be sure to keep their skins on for extra fibre!
I have to be honest and admit that our daughter Jane created this one – making the scones as a sharing round was her idea too and enhances that ‘together’ feeling that sharing great food should bring.
Using quinoa puffs and spelt flour makes them especially healthy and packed with fibre, and we like to crumble the cheese in rather than grate it, to make more of the cheese in the scone.