A nice thing to do with red cabbage

 

Because, right now, we need all the nice things we can get: I’m writing this as I wait to hear our wretched Prime Minister, benighted Boris, announce his latest Covid u-turn. While it doesn’t change our plans, as we decided long ago that visiting my parents at the other end of England (or having them come here) was too risky, it’s crap for anyone who dared to hope for something different. And as usual with this lot, it’s too late, and therefore probably too little to make a real dent in the number of cases. Anyway, I’ll stop ranting and get on with the food.

I was going to make this part of my dealing with the veg box series, but a need for accuracy (I may now be an ex-journalist, but old habits die hard) compels me to admit that I did actually choose to order a red cabbage.  I didn’t expect that the one I ended up with to be quite literally the size of my head. Just as well I like red cabbage. After making the recipe I had in mind when I ordered it (Hugh Fearnley-Whittingstall’s red cabbage biryani, which I also commend to you  – recipe here ), I started searching for other recipes. This process was slightly complicated by the fact that it’s the week before Christmas, so – and this is one tradition that is surviving even covid – I have spent so much effort on planning Christmas food that I had forgotten we needed to eat in the run up as well.

However, a fridge forage produced most of a pack of halloumi and Gill Mellor’s Root Stem Leaf Flower suggested this red cabbage and pear salad. It’s also supposed to contain blackberries, but I didn’t have any, and it was fine without. For the dressing, mix 1 tsp grain mustard, 2tsp brown sugar or honey, 1tbsp cider vinegar, 2tbsp olive oil and 1tbsp sunflower oil (amounts to serve four, I actually made half). Set aside while you prep the salad.

Peel, and core the pears, then chop them into eighths, then toss them with cider vinegar and honey (in addition to what’s already in the dressing). Once you’ve done this, finely chop the cabbage. Mix together with the pears and pour over the dressing. Top with toasted hazelnuts. I served this alongside halloumi coated in paprika seasoned flour and fried. Food of the Gods. Given everything that’s going on right now, we need good food more than ever. Merry bloody Christmas: I’ll see you all for a cocktail later.