Warm Red Cabbage Salad with Pecans and Blue Cheese

A wintry cabbage stir-fry, perfect served with this venison Dartmouth pie, or as part of a Christmas feast. Made with red cabbage, apple, herbs, roasted pecans and blue cheese.

• Preheat the oven to 200C/180C Fan/Gas 6.
• Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted.
• Put the oil and vinegar in a large saucepan over a medium heat. 
• Add the onion and garlic and cook for a few minutes, stirring regularly. 
• Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. 
• Season with salt and pepper really well, adding a little sugar and more vinegar if needed.
• Finally add the cheese, apple, herbs and toasted nuts. 
• Toss together and serve.

https://www.bbc.co.uk/food/recipes/warm_red_cabbage_salad_54907

Serves: 8
Prep time: 
Cook time: 

• 75g/2½oz pecans
• pinch cayenne pepper
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar, plus more if needed
• 1 red onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 small red cabbage, finely shredded
• pinch brown sugar, plus more if needed
• 100g/3½ oz blue cheese, crumbled/diced
• 2 apples, peeled and finely diced
• 2 tbsp chopped parsley
• 2 tsp chopped marjoram
• salt and freshly ground black pepper