- SERVES: 6
- Prep time: 10 minutes
- Cooking time: 10 minutes
- 1 tablespoon light olive oil or vegetable oil
- 1⁄2 red onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 1–2 teaspoons caraway seeds, to taste
- 220g green cabbage (approx. 1⁄2
- cabbage), such as Savoy, shredded
- 220g red cabbage (approx. 1 cabbage), shredded
- zest of 1 lemon
- pinch sea salt and freshly ground black pepper, to taste
The mixture of green and red cabbage makes for a fabulously colourful side dish that complements the earthy colours of the mushroom and chestnut pie so well. Cabbage doesn’t have a good culinary reputation, but cooked properly, it’s delicious – and also one of the healthiest vegetables you can eat.
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and turn the heat down to low – this will prevent the garlic and onions from burning – then cook for 3–4 minutes until softened.
Add the caraway seeds and green and red cabbage and turn the heat back up to medium so you can hear a nice sizzle. Cook, mixing often, for 5–7 minutes until the cabbage is lightly cooked but still a little crunchy. Season with a pinch of sea salt and black pepper to taste. Turn off the heat. Mix in the lemon zest, and it’s ready to serve.