Braised red cabbage with apple and smoked tofu

Ingredients

For 1 serving

• Red cabbage200 g
• Apple80 g
• Apple cider vinegar1 tablespoon
• Caraway seedsto taste
• Smoked tofu170 g
• Extra virgin olive oil2 teaspoons
• Potatoes150 g
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Remove the outer leaves and core from the red cabbage, wash it and slice thinly; wash and core the apple and cut it into 1 cm dice.
2. Heat half the extra virgin olive oil in a pan over medium heat, add the cabbage and apple, the caraway, cider vinegar, a finger of water and the salt; cover and braise over medium-low heat for 20 minutes, stirring now and then, until the cabbage is tender and glossy. The vinegar keeps its purple colour vivid.
3. Meanwhile peel the potatoes and cut them into 3 cm chunks; put them in a pan covered with cold salted water, bring to the boil and cook for 15 minutes, until tender.
4. Cut the smoked tofu into slices about 1 cm thick. In the last few minutes heat the remaining oil in a pan over medium heat and brown the tofu for 3 minutes per side, until golden and crisp.
5. Drain the potatoes and serve with the braised cabbage and the tofu.