1 medium red cabbage
6-8 pitted dried plums, finely chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon whole sea salt
a pinch of ground black pepper
1/2 teaspoon yellow mustard powder
3 tablespoons balsamic vinegar
2 tablespoons apple juice concentrate
1/2 teaspoon dried thyme
2-3 handfuls walnuts, coarsely chopped
Makes 4 servings.
First of all, finely slice the leek and the carrots and put a wok or a frying pan on the heat. Drizzle in the olive oil. When it’s hot, add the leek, carrots, dried plums and salt, and stir fry with a wooden spoon, on a medium heat, until the leek is lightly golden. In the meantime, clean the cabbage and slice it as thinly as possible, discarding the core. Add the cabbage to the wok and stir fry for 2 minutes. Add the balsamic vinegar, apple juice concentrate, dried thyme, mustard and pepper and stir fry a bit longer, until the vinegar has evaporated. Stir in the walnuts and cook for another minute. Remove the wok from the heat, transfer your veggies into a salad bowl or platter, season with more salt and pepper if needed, and garnish with fresh thyme. This is equally good served warm or cool.
Notes, thoughts, ideas
Beautifully coloured, and sweet and savoury in taste, this dish is perfect on its own but also ideal to be served alongside some tofu or seitan. The cabbage and the carrots should keep their crunchiness, so be careful not to overcook them.
Posted in: cooked