We all know it’s important to eat a rainbow each day, and what better way to get your magenta than with a delicious serving of red cabbage?
A beautiful, bright addition to any plate, it’s full of riboflavin, folate, calcium, magnesium, manganese, iron, potassium and vitamins C, A, E and K… need we go on?
And if you want to know the physical benefits of those nutrients, think bone-strengthening, immunity-boosting and skin-protecting powers.
So, how do you make it tasty? Go gentle on the cooking but don’t be afraid to boost the flavour with accompaniments, as in the following delicious and colourful salad.
Warm red cabbage and bacon salad
Fry up 2 coarsely chopped rashers of rindless bacon in a pan.
Drain on a paper towel and then, in the same pan, cook 6 cups of coarsely shredded red cabbage, stirring for about 5 minutes until softened.
Add 2 tbsp vinegar and 1 tbsp brown sugar and cook, stirring, for about 10 minutes.
Return bacon to pan, stir until heated through then serve with chopped flat-leaf parsley on top.
