Red cabbage with duck seems like an unusual Christmas dish, but in central Europe it is a must on the Christmas dinner table. So give it a go and enjoy some colour on your Christmas plate.
Red cabbage
serves 2
Ingredients
- boiled water
- half red cabbage
- ½ cup water
- 1 apple
- 6 plums (fresh or frozen)
- 3 tbsp apple cider vinegar
- 2 tbsp duck fat/ghee
- 2 bay leaves
- pinch of salt (sea/Himalayan/rock)
Cut the cabbage into strips and put it on the strainer. Pour cabbage with boiling water. Cabbage loses its beautiful color. Put the cabbage in the pot with ½ cup of water, apple, plums, and fat and cover with a lid. Simmer on a low heat until the apple and plums fall apart. Add more water if required. Then add vinegar and cook for another 15 minutes, stirring occasionally until it is tender. Pull bay leaves out of the pot and it is ready to serve.
Horseradish sauce
serves 2
Ingredients
- 1 thick horseradish root
- juice of half a lemon
- 1 tsp honey, raw
- 1 tsp coconut cream
- pinch of salt (sea/Himalayan/rock)
Soak horseradish in cold water overnight. Peel and grate horseradish into the juice of lemon and honey. Mix it with cream and salt. Place in an airtight jar and refrigerate until ready to serve.
If you’re not vegan/vegetarian serve the cabbage with an egg, fish or meat (preferably duck) and a horseradish sauce on the side.
You can also use horseradish sauce as a condiment with sushi instead of traditional wasabi, add to your hummus or guacamole.
Enjoy!