Port & orange braised red cabbage
The make-ahead Christmas cabbage: braised with port, orange and spice; better on day three.
Warm lentil, sauerkraut & egg salad with kefir dressing
Warm Puy lentils tossed with crisp apple, celery and radish, topped with soft-boiled eggs, raw sauerkraut, walnuts and a mustardy kefir dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Lower the eggs into boiling water and cook 7 minutes; cool in cold water, then peel and halve.
- Step 2
Whisk the kefir, mustard, olive oil, honey, garlic and plenty of black pepper into a loose dressing.
- Step 3
Tip the lentils into a pan with a splash of water and warm through 2 minutes, stirring; season lightly.
- Step 4
Toss the warm lentils with the apple, celery, radishes and most of the dill; divide between two plates.
- Step 5
Top with the sauerkraut (kept raw so the cultures survive), egg halves and walnuts; spoon over the dressing and finish with the rest of the dill.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 36g |
| – of which sugars | 11g |
| Fibre | 13g |
| Fat | 33g |
| – of which saturates | 6g |
| – of which omega-3 | 1.9g |
| Calcium | 180mg |
| Iron | 6mg |
| Salt | 1.9g |
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