Red cabbage is THE winter and Christmas vegetable – it goes well with different Christmas roasts, the spices spread a nice Christmas aroma, it looks beautiful and in addition it’s full of vitamins – which is great for the winter season when everyone get’s their cold (in case you live in the northern hemisphere). Today, we share with you a different red cabbage recipe. You benefit even more from the vitamins because it’s made of raw cabbage, it’s easy to prepare in advance because in comparison to green salad cabbage doesn’t wilt and it even tastes better when you leave it soaking for a while – so it’s perfect to bring to buffets. Like your office or family Christmas party.
Recipe: Red cabbage winter salad
As an appetizer for about 6 people
1.3 kg red cabbage (half a small head of cabbage)
100 ml of vinegar (for example red wine vinegar)
35 g sugar
5 tsp sesame seeds
10 kumquats (if you don’t know where to get them use orange skin)
1 bunch of coriander
Fresh ginger, about the size of a thumb
5 spice blend: cinnamon, pepper, cloves, star anise, coriander
2 tbsp honey
100 ml unroasted sesame oil
Some roasted sesame oil
Pistachios (roasted and/or salted if you like)
- Cut red cabbage into thin strips (use a big knife or better: food processor) and marinate with salt, sugar and vinegar. The salad tastes better, if you marinate it for several hours but you can already have it after 1 hour. Taste it after an hour and add salt or sugar according to your taste.
- Roast sesame without fat in a pan. Put aside.
- Fillet oranges and cut kumquats into thin rings (with peel). In case you don’t get any kumquats, just leave them.
- Peel pistachios.
- Grind ginger.
- Wash and chop fresh coriander.
- Mix cabbage with ginger, unroasted sesame oil, honey, sesame and 5 spice blend (or use individual spices if you don’t have the blend) and season to taste. If you like, you can also add some chilli.
- In the end, add fresh coriander, oranges, and kumquats and mix well. You can leave some kumquat slices for decoration.
- Sprinkle with pistachios and roasted sesame oil.
What is your favourite “bring to a party” recipe?