- Trim the stalk end of the cabbage, carefully pull away 2 whole leaves, reserve. Finally slice the remaining cabbage, place in a large mixing bowl.
- Peel, halve and finely slice the red onion, heat the olive oil in a saucepan, add the onion and soften, add the cranberries, cordial and vinegar, continue to cook over a gentle heat for approximately 10 minutes until softened and syrupy, cool.
- Quarter, core and dice the apple. Stir the cranberry dressing and apple into the red cabbage until coated. Toss in the walnuts and turkey. Serve spooned into the red cabbage leaves, serve with cold meats or as a delicious baked potato topping.
Cook’s Tip: The cranberry dressing makes a delicious relish to serve with sausages.
Recipe from bottlegreen.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Makes a terrific side dish or a good idea for using up leftovers
1 medium red cabbage 1 red onion 1tbsp olive oil 150g cranberries 6tbsps bottlegreen spiced berry cordial 2tbsps red wine vinegar 1 Cox's apple 40g halved walnuts 100-150g cooked left-over turkey
Time: 20 minutes Serves: 6 Nutrition: n/a