Use any leftovers; Turkey, roasted ham or sliced beef, or cook from fresh! Either way, enjoy the delicious combination of cold cuts, fresh green salad, tangy pickles and warm creamy red cabbage.
What you'll need
Main ingredients
- Sliced Roasted Ham, Turkey or Beef
- Half a large red cabbage, finely sliced
- Sour cream, 3-4 tbsps
Fresh/ Frozen Ingredients
- Knob of butter, or 2-3 tbsp olive oil
- Medium onion, finely chopped
- Green salad/ watercress, optional
Storecupboard
- Red wine vinegar, 1 tbsp
- Ground nutmeg, ¼ tsp
- Stock, 250ml
- Salt & pepper
What to do
- Fry the sliced cabbage and finely chopped onion in about 20g melted butter, add a dash of olive oil to keep the butter from burning, for about 5-8 min. Stirring occasionally.
- Add the stock, 1 tbsp red wine vinegar, nutmeg to taste (I grated about ¼ nut), season with salt and a generous pinch of black pepper. Mix well and simmer for 5-10 mins or until the liquid has reduced and the sauce has thickened slightly.
- Off the heat, stir in the sour cream, I used about 4 tbsps. Put back on a low heat for another few minutes to gently heat through.
- Serve a generous portion of the warm creamy red cabbage with cold cuts, some pickles and a fresh green salad/ watercress or side of greens.
Ham & Eggs
Serve a couple of poached, scramble or pan fried eggs with some ham for a quick 'anytime' meal or breakfast.
