Purple cabbage has an extremely high level of antioxidants. It is a good source of sulforaphane, a sulphur-rich compound linked to powerful heart health benefits and cancer-fighting properties. This is a lovely colourful dish which gets more delicious the day after cooking. Serve as part of a spread; does well as tasty lunch box fodder.
Serves 8
Ingredients
1 purple cabbage, finely shredded
2 bay leaves
3 or 4 sprigs of thyme
5 star anise
½ tsp ground cinnamon
200ml organic vegetable stock or water
50g golden caster sugar
75ml apple cider vinegar
2 pears, cored and cut into wedges
2 tbsp flaked almonds (optional)
Method
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Place all the ingredients except for the pears and flaked almonds in a large saucepan and season.
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Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins.
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Add the pears, then continue cooking for 15 mins until tender.
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Serve with the flaked almonds sprinkled on top. You may want to fish out the star anise and thyme stalks or just warn your guests!