Cabbage

Red cabbage is good both raw in salads and cooked lightly. Cook in a minimum of water to which an acid ingredient, such as lemon juice, apple, vinegar or wine, has been added. The acid component is needed because plain water can be alkaline, which turns red cabbage an awful blue-green colour. Note

Can use leftover roast pork or chinese barbecued pork. Note

Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze. Note

A super quick and easy pork sausage dish with crispy potatoes and cabbage for those busy midweek dinners.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

The perfect Asian starter dish; homemade spring rolls.

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.