for 4 people

Red cabbage

1 tbsp	olive oil
2	onions, finely chopped
400 g	red cabbage, roughly chopped
3 tbsp	sugar
1	cinnamon stick
4 dl	red wine
½ dl	red wine vinegar
1 tsp	salt
a little	pepper

Dressing

1 tbsp	red wine vinegar
2 tbsp	olive oil
¼ tsp	cinnamon
¼ tsp	salt
a little	pepper

Salad

300 g	squash (e.g. butternut, coarsely grated)
50 g	rocket
50 g	Parmesan by the piece, chips peeled off with a peeler
3 tbsp	dried cranberries
50 g	walnut kernels, roasted, coarsely chopped

How it's done

Red cabbage

Heat the oil in a pan. Add the onions, sauté for approx. 2 mins. Add the red cabbage, cook for approx. 2 mins. Add the sugar and cinnamon stick, pour in the wine, bring to the boil. Reduce the heat, cover and cook for approx. 10 mins. until soft. Remove the lid, reduce the liquid for approx. 10 mins until almost completely evaporated. Add the vinegar, season, allow to cool slightly. Remove the cinnamon stick.

Dressing

In a small bowl, mix the vinegar with all the other ingredients up to and including the pepper.

Salad

Arrange the squash and rocket with the red cabbage on a platter. Drizzle with the dressing, top with the Parmesan, cranberries and walnuts.

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