Red cabbage is grown in the UK and is in season from September to December.

Part of the Brassica family (think broccoli, cauliflower, Brussel sprouts, kale, etc.), Red Cabbage is rich in beneficial plant compounds, linked to an array of health benefits. For example, the high levels of antioxidant anthocyanin give red cabbage its distinctive colour, just like those found in berries, pomegranates and red wine, and may offer anti-inflammatory, anti-viral and anti-cancer benefits.

Cavolo nero is another member of the Brassica family, complimenting the cabbage and giving the dish an extra dose of phytonutrients and fibre.

Traditional spices, cranberries, and orange make this the perfect side for your festive feast.

Our twist is on the classic red cabbage Christmas side, with cavolo nero and walnuts for added texture and crunch.

Method:

1. Heat the oil in a large wok or frying pan, add the cabbage and cavolo nero and stir fry over high heat for 3-5 minutes so that the cabbage starts to wilt. If the cavolo nero struggles to wilt, add a splash of water to help cook it down.
2. Add the cranberry sauce, red wine, orange juice & zest and mixed spice.
3. Thoroughly combine all ingredients, and continue to cook on medium heat for a further 10 minutes, allowing the alcohol to cook off and the flavours to become fragrant.
4. Sprinkle in the walnuts and toss through so that they are evenly distributed.
5. Season thoroughly and serve.

If necessary, keep warm in the oven on low. Alternatively, leave to cool and chill in the fridge. Reheat in a pan or microwave and ensure food is piping hot before serving.