Lightly Braised Cabbage Salad


The warm cabbage ideas from this Drizzle and Dip post have us switching from the refreshing cold cabbage slaw ideas of summer into the warm (and even baked!) cabbage ideas of fall.

4 cups of sliced red (or savoy) cabbage
a generous splash or 2 of olive oil
3 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
1 tsp cumin
pinch of dried chilli flakes (or more if you like the heat)
2 – 3 Tbsp honey (make it as sweet as you like)
salt and pepper

Garnish of your choice:
toasted almond flakes, roughly chopped walnuts, thinly sliced leeks, toasted sunflower seeds, sesame seeds or a combination of all of these is wonderful.

Heat up olive oil in a large frying skillet or wok. When hot, toss in the sliced cabbage and stir fry it rather quickly. When the cabbage brings to wilt, add the vinegars, cumin, chili flakes, honey, salt and pepper. Taste and adjust accordingly. Garnish as you like.