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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

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Red Cabbage with Mango - Naturally Gluten Free

Parve and Vegan
This should serve 6

I adore red cabbage but wanted to give it a twist and a punch. Like many vegetarian things this is naturally gluten free.

This was invented when I had some very ripe mangos and needed to use them up and thought well apple and cabbage go well why not try mango.

You can spice it up with some chili flakes or shredded ginger. You can add unsalted pistachio nuts at the end if you wish to give it extra crunch and turn it into a light supper dish for Vegetarians or Vegans.

Excellent with grilled lamb or roast turkey

500g (1lb) red cabbage
200g (7oz) approx red onion (1 large one)
Large Mango
Tsp mustard seeds
Tsp cumin seed
Black pepper
Little vegetable oil
50ml (2fl oz) white wine
(you can use juice if you wish or a little vegetable stock)


Heat oil in a saucepan. Fry the spices off until they start to jump and release their odour. Slice the onion, add to the pan and sweat until just starting to caramelise. Meanwhile shred the cabbage and dice the mango.

Add to the pan and cook for about 2 minutes. Add the wine

Continue to cook until the cabbage is just cooked (about 10 minutes) and the wine has reduced almost to nothing.