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Baked red cabbage and walnuts

Published 27 May, 2007

Now you may find it hard to believe, but here on the West Coast of Scotland, we still get the odd cold and misty day at this time of year. Yes, really. And when they come, you want something warming and hearty.

There's still the odd red cabbage going around in the shops, and here's a great gluten free thing to do with them.

Here's what you need:

Baked red cabbage and walnuts

500g (Just over 1lb) red cabbage, finely shredded
75g (3oz) walnuts
75g (3oz) raisins
2 tbsp olive oil
1 onion, peeled and sliced
Grated rind of 1 lemon (take care to leave the bitter pith behind)
2 tbsp lemon juice
50g (1 1/2 oz) dark muscovado sugar
2 tbsp red wine vinegar
salt and fresh ground black pepper

Heat the oil in a casserole dish and fry the onion gently in it until soft. Add the walnuts and cook for a further minute. Add the raisins and cabbage and mix, then add the lemon juice, lemon rind, sugar, vinegar and season.

Bake in a 180C (350F) oven until the cabbage has softened but still has a little bite. Check seasoning and serve.

This recipe is so hearty that you really don't need to serve anything with it, but if you're a die-hard meat fan, a pork chop goes very nicely.

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