Quick Red Cabbage With Cranberries, Almonds & Goat's Cheese

• Produce

  • 2 tbsp Cranberries, dried
  • 1 large clove Garlic
  • 4 Mint, leaves
  • 1/2 head Red cabbage
  • 1/2 Red onion

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 1/2 tbsp Olive oil
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 1 tsp Cumin seeds, powder

• Dairy

  • 25 g Goat's cheese or goat's feta, soft

• Other

  • 2 tablespoons almond flakes or slivers

Found on happybodyformula.com

Ingredients

• 2 tablespoons almond flakes or slivers
• 1½ tablespoons olive oil
• ½ red onion, thinly sliced
• ½ head of red cabbage, quartered and thinly shredded
• 1 large clove garlic, finely diced
• 2-3 tablespoons dried cranberries
• ½ teaspoon sea salt
• 1 teaspoon cumin seeds or powder
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon sesame oil (optional)
• 25 g soft goats cheese or goats feta
• 4-5 mint leaves, sliced or torn

Directions

• Heat a large frying pan over high heat. Add the almond flakes and cook for 2 minutes, stirring frequently to prevent burning. Remove and transfer to a bowl.
• Add olive oil and onions to the frying pan and bring the heat to medium-high. Cook for about 2 minutes, stirring a couple of times. Then add the cabbage, garlic and cranberries. Season with salt, cumin seed and drizzle with apple cider vinegar. Cook for 3 minutes, stirring a few times; then drizzle the honey and sesame oil and cook for a further 5 minutes. Stir a few times. Stir in half of the almonds right at the end.
• Transfer to a plate and top with goats cheese, the remaining almonds and mint. Serve with your favourite protein or as is.