Garlic Butter Purple Cabbage Winter Salad

Purple cabbage is just the prettiest vegetable, isn't it? It brings a modern, colorful addition to your dinner table.

Cabbage in raw form has always been my go-to, it’s all about that crunch. I think that’s the reason cooked cabbage has gotten a bit of a bad reputation, being soft, over-cooked, and mushy doesn’t make for appealing food. A quick pan-fry, can get you all the extra flavor and still keep the crunch.

Garlic butter brings most of that flavor, and the addition of roasted peanuts adds an earthy taste and the pomegranate a little pop of sweetness. Lastly, adding something creamy rounds of all the flavors and brings it together.

Crème Fraiche pairs really well with most vegetable dishes, but for this recipe, I swapped it for Milkwood’s Double cream strained yogurt (gut-friendly, and filled with probiotics). It’s ultra-creamy, so it works really great, but it’s not as rich as Crème Fraiche, so you can choose which you’re going for.

You’ll need:

· Non-stick frying pan

· Measuring spoons

· Chopping board

Yields: 6-8 side servings

Ingredients:

½ Large head of purple cabbage

3 Tbsp Butter

1 ½ tsp Minced garlic

2 Tbsp Roasted, salted peanuts

2 Tbsp Pomegranate seeds

3-4 Tbsp Double cream yogurt OR Crème Fraiche

Method:

Start by chopping up your salted peanuts. Using a dry non-stick frying pan roast the peanuts until they start to turn a light golden brown. Set aside to cool.

Cut the purple cabbage into 1cm thick slices. It is easier to fry the cabbage slices first, and then remove the bottom core after cooking. It just makes the cabbage easier to flip over in the pan.

Separate the cabbage into 3 equal parts, so you can cook it in three batches in order to get all the cabbage equally cooked and cover in the garlic butter.

In the same non-stick pan, over medium heat, melt 1 tablespoon of the butter, add half a teaspoon of the garlic. Add the first portion of the cabbage. Flip the cabbage after a minute or two. Continue cooking and remove it from the pan as soon as it starts to wilt. Repeat these steps until you’ve cooked all the cabbage.

Transfer the cabbage to a warmed up serving dish, this will help it stay warm longer while your guests dish up.

Sprinkle over the peanuts and pomegranate seeds. Add dollops of the Crème Fraiche or double cream yogurt, or serve on the side if you prefer.

Enjoy xx