[arugula]

Thanks to a kind seed donation, we have a huge crop of lovely Red Drumhead cabbages at the moment.  I had wanted to make a Winter Slaw with some of it and had seen a Jamie Oliver recipe on the internet, but it has things like fennel which I don't like, so I made one up today as I went along. 

Half red cabbage (shredded) - the other half was braised as part of Sunday dinner, a few small carrots (sliced), couple of red onions (sliced), some bought celery (peeled and sliced). I would rather have used celeriac, but ours and our celery failed this year.  I made a robust dressing from olive oil, vinegar and a good big couple of spoonfuls of wholegrain mustard plus seasoning.

Went well with a nice bit of steak and baked Ambo. 

[Lardman]

Someone get John to add a "dribble" Smiley.

For now this will just have to do...

[totalnovice]

I use red cabbage instead of white cabbage. I think it tastes better and looks nicer - might give your dressing a go next time - sounds very good.

[sunshineband]

Argyllie that sound superb 

We just have the two red cabbages as I fell on them when they were littleees and that's all that survived    but there are a good few white ones that look good.

Have to give this a go 

[Growster...]

That's it Agyllie!

Marvellous recipe, and like the idea of a 'robust' sauce too - did you put a rubbing of garlic round the bowl at all?

Coleslaw is a staple here, and goes with the clocks changing...

[arugula]

I didn't use any garlic at all on that occasion, Growster. I tend to use it a lot, so none actually made a change. 

More red cabbage on the menu today to go with the roast, but I shall probably just braise it simply with red onion and a dash of balsamic near the end. 

[sunshineband]

Thought I'd say that we have this winter slaw to look forward to, with our barbecued chicken this evening 

[arugula]

*slurp* *drool* 

[sunshineband]

I've just been out to the kitchen for a sneaky taste while mr Sunny was lighting the barbecue .....


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