Big red cabbage

Whole cabbages just seem to go on and on for ages and never end. It is like some horrible, boring magic. If you do have a whole red cabbage, ‘slaw’ (as the cool kids seem to call it these days) is your friend. This slaw recipe uses half a cabbage (though somehow there still seems to be a lot of cabbage left). I served the slaw with an Asian-style omelette (recipe a bit further below).

cabbage salad

Winter slaw (serves four as a side)

To make the slaw:

Ingredients: 1/2 a red cabbage, sliced finely; 1 bunch of coriander; 2-3 oranges peeled and chopped into largish chunks.

Combine these ingredients in a bowl. I thought about adding some ginger or spring onion – either would probably be quite nice for some extra zing.

To make the slaw dressing:

Ingredients: Juice of two limes; 1 teaspoon of soy sauce; 1 tablespoon of sesame oil; 3 tablespoons of olive oil; dash of honey (to taste); 1/4 teaspoon chili flakes (though I just used chili oil)

Combine and pour over salad. Toast some black sesame seeds in a pan over a low heat. Sprinkle over the top.

Omelette  (should serve 4 but is really a feast for 2)

This is one of those recipes that feels like it won’t work but actually does.

Ingredients: 12 eggs; 2 tablespoons of fish sauce; 2 teaspoons oyster sauce (plus 2 tablespoons extra); handful of coriander; 4 spring onions finely chopped; 1/3 cup olive oil; sesame oil; chives.

Combine eggs, fish sauce and oyster sauce in a bowl or jug. Add coriander and spring onions. Combine a bit more.

Heat a quarter of the oil in a wok. When the oil is hot add a quarter of the egg mixture. Use a slotted spoon to push the cooked mixture inwards repeatedly until the omelette starts to set. Turn temperature to low. Allow to cook for forty seconds, then fold in half and leave for another forty seconds. Remove and keep warm. Repeat three more times until all of the mixture is cooked.

Sprinkle with chives and pour over mixture of oyster sauce and sesame oil.

I borrowed ideas from here and there to come up with this – vegetable omelette (Women’s Weekly Modern Asian Cookbook) and winter slaw (Ottolenghi).

If you still have a lot of red cabbage left you might also like to make fish tacos.