​

INGREDIENTS

​

1 head red cabbage roughly chopped

2 red onions roughly chopped

3 sticks of celery roughly chopped

1 apple roughly chopped

2 cups almond milk

2 tbsp balsamic vinegar

2 tbsp 

1 cup vegetable stock

1 dsp fresh thyme (taken off stem)

​

Serve with fresh thyme, chives, celery leaves, apple & vegan yogurt.

​

METHOD

​

1. Add the olive oil, cabbage, onion, apple & celery to a large pan or casserole pot (with a lid) and sweat down for 10-15 mins on a medium heat.  Season generously.

2. Once soft add the almond milk, stock, balsamic & thyme.

3. Cover & continue to cook for further 5-10 mins.  Taste & season if necessary.

4. Blend in batches.

5. Finely chop some chives, select & wash some celery leaves & de-sprig some more fresh thyme to garnish.