Blueberry and red cabbage bowl

Heidelbeer Rotkohl Bowl

So you thought that red cabbage was only to be eaten as a side to rich home cooking? Whatever gave you that idea?! Raw and finely grated, this red vegetable plays the starring role in this fresh and crunchy blueberry and red cabbage bowl. Berries, grapes, pomegranate and orange are the other ingredients in this vitamin dream team.

Ingredients for 2 portions of blueberry and red cabbage bowl:

  • 400 g red cabbage
  • 1 tbsp vinegar
  • 1/4 tsp salt
  • 1 tbsp honey
  • Small handful each of red and green grapes
  • 1/2 bunch coriander
  • 1 small pomegranate
  • 1 orange
  • 1 handful blueberries + 10 blueberries for the dressing
  • 60 ml apple juice (100% juice)
  • 1 tbsp lemon juice
  • 1/2 tsp chilli flakes
  • Salt and pepper
  • 1 tbsp sesame seeds

Preparation time: approx. 25 minutes

Method:

Quarter the red cabbage, remove the core and shred finely. Mix thoroughly with the vinegar, salt and honey.

Wash and halve the grapes. Pick the coriander leaves. Halve the pomegranate, tap out the seeds. Wash the orange in hot water, rub it dry, remove a strip of peel using a vegetable peeler and cut into fine strips. Mix all of the above, together with a handful of blueberries, into the marinated red cabbage.

Purée the remaining blueberries with the apple juice, lemon juice and the chilli flakes until smooth; season with salt and pepper.

Divide the red cabbage among the bowls, sprinkle with sesame seeds and serve with the dressing.

So red – so cool!

Your Dole team

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