Purple cabbage has an extremely high level of antioxidants. It is a good source of sulforaphane, a sulphur-rich compound linked to powerful heart health benefits and cancer-fighting properties. This is a lovely colourful dish which gets more delicious the day after cooking. Serve as part of a spread; does well as tasty lunch box fodder.
1 purple cabbage, finely shredded
2 bay leaves
3 or 4 sprigs of thyme
5 star anise
½ tsp ground cinnamon
200ml organic vegetable stock or water
50g golden caster sugar
75ml apple cider vinegar
2 pears, cored and cut into wedges
2 tbsp flaked almonds (optional)
Place all the ingredients except for the pears and flaked almonds in a large saucepan and season.
Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins.
Add the pears, then continue cooking for 15 mins until tender.
Serve with the flaked almonds sprinkled on top. You may want to fish out the star anise and thyme stalks or just warn your guests!