Pineapple & Red Cabbage recipes
Locally grown red cabbage in Horsley park teamed up with pineapple from Queensland.
Here are some recipes that are great for summer.
- Red Cabbage Slaw with pineapple
- Fish tacos with spicy pineapple salsa and red cabbage slaw
- Stir Fry Red cabbage Salad
- Sri Lankan Savoury Red Cabbage & Pineapple Curry
Red Cabbage Slaw with pineapple
Red Cabbage Slaw with pineapple
Author: Harvest Hub
Recipe type: Salad
Serves: 6
Ingredients
- For Slaw:
- ½ red cabbage, shred
- ½ pineapple, chop
- 1 onion, thinly slice longwise
- 2 carrots, shred
- Fresh herb like cilantro, basil or English Parsley, finely chopped
- For Dressing:
- 1 tbs olive oil
- ⅓ cup red or white wine vinegar
- 2 tbs orange or apple juice
- 1 to 2 chilli, deseed (use gloves as the seeds burn) and chop. Try hot green or red long.
- 1 tsp Hidden Valley honey
- ¼ tsp cumin seeds, toast up in a pan then crush
- Pinch of salt to taste
Instructions
- In a put in a bowl slaw ingredients and mix.
- In a bottle put in dressing and shake. Then pour over slaw and toss through.
- Cover with bees wax cover or lid and into fridge for 4 hours. Serve.
Fish tacos with spicy pineapple salsa and red cabbage slaw
Fish tacos with spicy pineapple salsa and red cabbage slaw
Author: Harvest Hub
Recipe type: Tacos
Ingredients
- 8 corn tortillas, warmed.
- Red cabbage slaw (see recipe below)
- Spicy pineapple salsa (see recipe below)
- 1 avocado, halved, pitted, peeled and sliced
- 4 pieces mild white fish
- For red cabbage slaw:
- ½ red cabbage, finely sliced
- 1 cup cilantro leaves
- ⅓ red onion, thinly sliced
- 4 tbs apple cider vinegar
- 2 tbs honey
- 2 tbs lemon or lime juice
- 2 tbs canola oil
- For spicy pineapple salsa
- ½ pineapple chopped and left in its own juice
- 1 cup cilantro leaves, lightly packed
- 2 tbs fresh lemon or lime juice
- 3 tbs rice wine vinegar
- Any hot sauce, to taste (optional)
Instructions
- Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
- To make Red Cabbage Slaw:
- Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
- To make Spicy pineapple salsa:
- Place all ingredients in food processor and blend.
- Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.
Stir Fry Red cabbage Salad
Stir Fry Red cabbage Salad
Author: Harvest Hub
Recipe type: Stir Fry
Ingredients
- ½ Red cabbage, finely sliced
- ¼ red capsicum, finely chopped
- ¼ green capsicum ,finely chopped
- 1 carrot shredded
- 1 zucchini shredded (optional)
- 1 green leaf, finely shredded (optional) This can be anything like Chinese Broccoli, spinach, silverbeet.
- 3 shallots, chopped
- ½ pineapple chopped.
- To make dressing:
- 2 tbs Ketjap Manis (sweet soy sauce)
- 1 tbs olive oil
- 1 clove garlic, crushed
- 1 tsp raw sugar (or honey)
Instructions
- Place dressing in a jar and shake. Toss all the above ingredients and dressing in a large bowl.
- Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min). Alternatively, can be cooked in a wok.
Sri Lankan Savoury Red Cabbage & Pineapple Curry
Sri Lankan Savoury Red Cabbage & Pineapple Curry
Author: Harvest Hub
Recipe type: Curry
Serves: 4
Ingredients
- 1 – 2 clove of garlic, chopped
- 1 cinnamon stick
- 1 onion, diced
- ½ red cabbage, diced
- 2 cups of fresh pineapple, diced
- 4 tbs curry powder
- 2 tsp mustard seeds
- 1 - 2 tins low-fat coconut milk
- 2 tbs sunflower oil
- 1 tbs sugar
- 1tbs salt
Instructions
- Heat oil in a pan or big pot and gently roast garlic, cinnamon stick, chopped onion 5 minutes. Add diced pineapple and sear for 1 minute.
- Add salt, curry powder, mustard seed and sugar. Add red cabbage then reduce heat and gently cook for 5 minutes.
- Add coconut milk and heat until boiling. Serve with rice and/or Indian Naan bread and vegetables.