Crispy red cabbage salad with persimmon and pomegranate
Ingredients
- Red cabbage (or approximately 500 g) 1
- Carrot 2
- Large persimmon 1
Pomegranate - Radish 5
- Extra virgin olive oil 45 ml
- Sherry vinegar 15 ml
- Orange juice 30 ml
- Honey 5 ml
- Dijon mustard
- Ground black pepper
- Salt
Preparation
- Wash all the vegetables and dry them well. Discard the ugliest leaves of the red cabbage and remove the thick part of the stem. Cut it into julienne strips and place in a salad bowl.
- Peel the carrots and cut off the ends. Grate them with a fine grater and add them to the red cabbage. Peel the persimmon and cut into cubes. Remove the ends of the radishes and cut them into thin slices. Remove the seeds from the pomegranate. Mix everything together.
- Prepare the dressing by whisking the olive oil with the vinegar, orange juice, honey and mustard in a bowl. Dress the salad.
RED CABBAGE WITH APPLE, RAISINS AND PINE NUTS
Ingredients
- 1/2 red cabbage (approx. 600-750 g)
- 2 onions
- 2 gala apples
- 1 cup dry white wine
- 30 g pine nuts
- 60 g sultanas
- 1 cup of broth or water
- Apple vinegar or white wine to taste (between 3 tablespoons and half a glass)
- Olive oil
- Salt
- Pepper
Preparation
- Peel the onions, cut them into thin strips and fry them in a large enough frying pan (red cabbage is quite bulky to start with) with 3 tablespoons of olive oil and a little salt until they start to brown. Put the raisins in the wine.
- Meanwhile, remove the stem and woody parts of the red cabbage and cut into thin strips. Add to the pan and stir for another five minutes. Do the same with the peeled and diced apple.
- Season with salt and pepper, raise the heat a little and add the vinegar, stirring until it evaporates (no more than two minutes). Add the cup of water or stock, cover and simmer for 30 minutes to 1 hour, depending on whether a crunchier or softer texture is desired.
- Add the sultanas, wine and toasted pine nuts to the pan (without oil) and cook over medium heat with the pan open for about 5 minutes until some of the cooking liquid has evaporated and the sauce is light. Serve hot or at room temperature.
