Red Cabbage

Ingredients (serves 6)

• 1/2 red cabbage, finely shredded
• 2 Spanish onions, sliced
• 2 Granny Smith apples, peeled, grated
• 60ml (1/4 cup) red wine vinegar
• 3 tbs brown sugar

Optional

• 375ml (1 1/2 cups) red wine
• 1/2 tsp ground cinnamon
• bay leaf
  
• 1 cinnamon stick
• 1/2 tsp ground cloves
• 2 tsp chopped fresh thyme
• 1 piece orange peel
• Chopped flat-leaf parsley, to garnish

Method

1. Preheat oven to 180°C.
2. Place all ingredients in an ovenproof casserole dish with a lid. Stir to combine, cover and bake for 2 hours. Check that all liquid has been absorbed (if not, return to the oven, uncovered, for a further 10 minutes).

Cannellini beans and Tuna Salad

Ingredients (serves 4)

• 425g can tuna in springwater, drained, flaked
• 400g can cannellini beans, drained, rinsed
• 1 large avocado, peeled, sliced
• 250g grape tomatoes, halved
• 1 Lebanese cucumber, peeled, thinly sliced
• 3 celery sticks, thinly sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 SMALL garlic clove, crushed
• 1 teaspoon Dijon mustard

Method

1. Combine tuna, beans, avocado, tomatoes, cucumber, celery and basil in a bowl.
2. Combine oil, lemon juice, garlic and mustard in a jug. Season with salt and pepper. Pour over salad. Toss gently to combine.