This salad reminds me of a traditional Dutch recipe for warm sauteed red cabbage (rode kool). My Dad’s family is Dutch and so I have a soft spot for anything Dutch-related! Growing up, my oma (grandma) used to make me dinner almost every weeknight as both of my parents worked late. We would have lots of stews, casseroles and stamppot – which is basically just lots of vegetables mashed together, usually with sausage served on top!
I know cabbage is not the most popular vegetable with many people, but I promise it’s absolutely delicious served like this. It’s given such a flavour hit with a combination of spices and punchy apple cider vinegar. Cooking the cabbage with a touch of vinegar also helps to soften it, making it easy to eat and more gentle on the digestion. Though I do love to serve this salad warm, any cold leftovers are still delicious and the soft texture of this salad means you can pile it into a sandwich or a wrap quite easily, too.
Spiced Red Cabbage Salad
- 1 small red cabbage - approximately 600 grams
- 3 tbsp butter or coconut oil
- 3 tbsp apple cider vinegar
- 3 tbsp rice malt syrup
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 cup dried currants *
- 1/2 cup almonds *
- Preheat oven to 180 C. Spread almonds out over a baking tray and toast for 6-8 minutes or until lightly roasted and darkening in colour. Set aside and allow to cool while you get on with the rest of the salad.
- Remove any tough outer leaves and finely slice the red cabbage.
- Heat a large pan or saucepan on the stove to a medium heat and add the butter (or coconut oil). Once the fat has started to melt, add the cabbage to the pan.
- Cook the cabbage, pushing it gently around with a large spoon so it softens evenly. As it is softening, add the vinegar, rice malt syrup and spices, and season with a little salt and pepper to taste.
- Cook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low heat. You can also add another tablespoon each of vinegar and rice malt syrup, to help cook the cabbage down.
- Once the cabbage is cooked to your liking, transfer to a serving bowl. Roughly chop the almonds and scatter them on top of the salad, as well as the dried currants. Serve warm.