Name: Red cabbage braise
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 (main) or 4 (side)
Ingredients: 1 tbsp olive oil; 1 onion peeled and thinly sliced; 1 large parsnip trimmed and diced; 2 sticks celery thinly sliced on the diagonal; 1 tsp fennel seeds lightly crushed; Half a small red cabbage about 280g (10oz) cored and thinly sliced; ½ tsp ground cinnamon; 1 tbsp fresh thyme leaves or 1 tsp dried thyme; 1 eating apple cored and thinly sliced; 4 tbsp red wine vinegar; 400g (14oz) can green lentils drained and rinsed; 125g (4½ oz) red cherry tomatoes halved; Finely grated zest and juice of 1 small orange; Small handful fresh flatleaf parsley chopped

Meal type: Main meal, Side dish

Serves: 2 (main) or 4 (side)

Total time: 50 minutes

Preparation: 15 minutes

Cook: 35 minutes

Heat the olive oil in a deep non-stick frying pan with a lid. Add the onion, parsnip, celery, fennel seeds and red cabbage and stir fry for 4 to 5 minutes.
Stir in the cinnamon, thyme, apple and vinegar. Cover and cook over the lowest heat possible for 25 minutes, stirring occasionally.
Stir in the green lentils, tomatoes, and orange rind and juice, and cook uncovered for 4 minutes until thickened and glossy.
Serve scattered with parsley.

Cook’s tip

Try using carrot, swede or even halved radishes instead of the parsnip. Serve with grilled chicken, steak, tofu or cauliflower steaks.

Energy 1661kJ 397kcal 20%

Carbs 43g -

Fibre 17g 57%

Fat 15g Low 21%

Saturates 2g Low 10%

Sugar 24g Low 27%

Salt 0.16g Low 3%

% = an adult's reference intake

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Ingredients

1 tbsp olive oil

1 onion, peeled and thinly sliced

1 large parsnip, trimmed and diced

2 sticks celery, thinly sliced on the diagonal

1 tsp fennel seeds, lightly crushed

Half a small red cabbage, about 280g (10oz), cored and thinly sliced

½ tsp ground cinnamon

1 tbsp fresh thyme leaves or 1 tsp dried thyme

1 eating apple, cored and thinly sliced

4 tbsp red wine vinegar

400g (14oz) can green lentils, drained and rinsed

125g (4½ oz) red cherry tomatoes, halved

Finely grated zest and juice of 1 small orange

Small handful fresh flatleaf parsley, chopped

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