You can enjoy the bright red flavours and intense nutritional density of these two harvest ingredients brought together in one distinctive dish. In this recipe they serve both as a delicious side dish and a tasty condiment. Red Cabbage has an amazing ability to absorb other flavours while retaining its texture. Cranberry and the traditional flavours of cranberry sauce make this the perfect side dish for holiday turkey or everyday chicken or pork!
Yield: Serves 4 to 6
1 head of red cabbage, halved, core discarded and thinly sliced
1 large red onion, thinly sliced
A 14-ounce can (400 mL) of cranberry sauce or jelly
1/2 cup (125 mL) of red wine or cider vinegar
1/2 cup (125 mL) of water
1 teaspoon (5 mL) of Sriracha or your favourite hot sauce
1 teaspoon (5 mL) of salt
1/2 teaspoon (2 mL) of ground cinnamon
1/4 teaspoon (1 mL) of ground allspice or star anise
A 12-ounce bag (340 g) of fresh cranberries
Pile everything except the fresh cranberries into a large pot and bring to a full furious boil. Reduce to a simmer, cover the works tightly and cook, stirring occasionally, until the cabbage is tender and absorbs the aromatic flavours of the cranberry and spices, 45 minutes or so. Add the whole cranberries and simmer just long enough to heat them through but no so long that they dissolve into mush. You’ll know they’re ready when they soften and burst, 3 or 4 minutes.
© Chef Michael Smith – #HalfYourPlate
Hummus is most often made with dried legumes like chickpeas but it’s just as delicious whipped up with fresh, green peas. Especially when it’s brightened with lots of spicy flavour balanced with cool mint. And what better dipper for dipping such dip than a crispy pita chip? What a great way to fill Half Your Plate with fruits and vegetables!
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by Honourable Dipika Damerla with Chef Michael Smith’s coaching!