Ingredients

The following ingredients have 4 Servings
  • 13.05 ounces red cabbage, very thinly sliced or shredded (approx. ½ of small cabbage)
  • 1 small/medium beet (peeled, coarsely grated)
  • 1 medium sour apple, or 1 small if you are using a cooking apple (peeled, cored, diced or coarsely grated)
  • ⅓ cup dried, sweetened cranberries
  • 1 tablespoon fresh ginger (finely chopped)
  • 2 clementines (juice only)
  • 2 tablespoons balsamic vinegar (or to taste)
  • 1 tablespoon soy sauce
  • 4 tablespoons water
  • 3 tablespoons olive oil (plus a little more for drizzling)
  • ¼ teaspoon allspice
  • 1 teaspoon cumin
  • Fine sea salt and pepper to taste
  • Freshly chopped parsley/cilantro and zest of 1 small lemon for serving

Instruction

  • In a large shallow pan/casserole dish (with a lid) heat up the oil, add the ginger, cabbage, grated beetroot and fry over a medium heat for 4 minutes, stirring often. 
  • Add the rest of the ingredients, stir thoroughly, cover and simmer for about 25 minutes, or until the vegetables are tender. Stir occasionally. Serve hot. Adjust seasoning if necessary, sprinkle with fresh herbs, add the lemon zest and drizzle with a little oil before serving.