Sweet potato and red cabbage - vegan option

Name: Sweet potato and red cabbage - vegan option
Yield: 2 servings
Cuisine: British
Ingredients: 2 sweet potatoes; 1 tbsp + 1 tsp olive oil; 2 cloves garlic, peeled and crushed; 1 onion, peeled and finely chopped; 1/2 red cabbage, chopped; 1/4-1/2 cup water; Generous pinch sea salt; Juice of 1 lemon; 1 tsp raw honey - if vegan, try 2 tsp apple sauce and less lemon; 3 cm chunk fresh ginger, grated; Lots of fresh parsley

Alessandra @alessa

Simple, healthy, delicious and colourful comfort food 💖

Alessandra @alessa

Simple, healthy, delicious and colourful comfort food 💖

Saved

Ingredients

2 servings

2sweet potatoes
1 tbsp+ 1 tsp olive oil
2 clovesgarlic, peeled and crushed
1onion, peeled and finely chopped
1/2red cabbage, chopped
1/4-1/2 cupwater
Generous pinch sea salt
Juice of 1 lemon
1 tspraw honey - if vegan, try 2 tsp apple sauce and less lemon
3 cmchunk fresh ginger, grated
Lots of fresh parsley

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Steps

1

Preheat the oven to 200C. Score the potatoes with a cross. Put on baking tray and bake for 45 minutes - or until a fork goes into them easily.
2

In a pan - with a lid for later - heat the oil on a medium heat. Add the garlic and onions and sauté until the onions are translucent. About 10 mins or so.
3

Add the cabbage, salt and water and the juice of HALF the lemon. Cover and cook for about 35 mins until tender. Add more water if needed.
4

In a small bowl, mix the juice from the other half of the lemon with the honey (or apple sauce) and the ginger.
5

When the cabbage is cooked, take off the heat and stir the lemon/honey/ ginger mix through.
6

To serve: split open the potatoes, spoon the cabbage mix on top and sprinkle generous amount of parsley on the top. Enjoy 😋