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Hot Coleslaw

1 med head Green Cabbage (or large one)
2 med Carrots
1 med Onion
Olive oil
2 Tablespoons White Wine Vinegar
1 teaspoon Honey

Discard any damaged leaves from the cabbage and cut into four through the core.
Cut down and discard the core from each quarter.
Cut the cabbage down into slices as thinly as you can.

Peel the carrots and then grate them on the coarsest blade on your grater.
Put the shredded cabbage and the carrot with about two tablespoons of olive oil into a lidded pot and cook on a low heat with the lid on until tender.

Slice the onion and cook in a tablespoon of oil on a brisk heat until brown.

Add salt and pepper and the vinegar and honey to the cabbage and carrot and cook together for a minute or two, then stir in the browned carrot and serve.



January 26, 2009 12:42 PM | 0 Comments
  Martin Dwyer
Consultant Chef