Christmas cabbage with hazelnuts, olives and raisins
- Published: 16 Nov 22
- Updated: 18 Mar 24
Jazz up your Christmas cabbage by treating it like a salad, combining shredded savoy leaves with a smattering of nuts, olives, raisins, herbs and pomegranate seeds. The contrasting textures and fresh pops of flavour work wonders with the rest of a classic festive spread.
Plan your festive menu with more Christmas trimmings, sauces and sides.
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Serves 4-6 as a side -
Hands-on time 20 min
Nutrition
- Calories
- 137kcals
- Fat
- 7.9g (1.4g saturated)
- Protein
- 3g
- Carbohydrates
- 11.9g (11.6g sugars)
- Fibre
- 3.3g
- Salt
- 0.2g
delicious. tips
Don’t waste it: It’s always tricky to know what to do with half-used cabbages; recipes rarely call for an entire one. Luckily, they last for a good while if kept wrapped in the fridge. Our favourite way of using up leftover cabbage is to shred it then fiercely stir-fry it with garlic, ginger, spring onion and chilli for a great little side or simply served over rice (with whatever else needs using in your fridge).
This entire dish can be made up to 4 hours in advance and kept in the fridge.
Toasting hazelnuts in the oven instead of a pan ensures a more even toast and means you don’t have to keep an eagle eye on the nuts to make sure they don’t burn. To toast any nut, put them on a baking tray in a single layer then cook in the oven at 160ºC fan/gas 4 for 7-8 minutes, shaking the tray halfway through.