• ½ small head red cabbage
• 1-2 Tbsp grape seed oil
• 1 cup of water
• A few green olives
• A few red grapes
• Some organic walnuts
• 100 g Emmentaler
• The juice of half a lime
• The juice of half a pink grapefruit
• Salt - to taste
• Some fresh dill

Slice the cabbage after discarding its core. If you own a Pyrex and a compact cast iron flame-tamer simply place the flame-tamer between the burner and the bottom of the Pyrex, drizzle the oil and toss in the red cabbage, season with salt, pour in the water and cover. Otherwise I think you could use your Dutch oven. Cook for about 20 minutes on low heat or until the cabbage softens a bit and doesn't become too mushy. If during cooking time there's no water left on the bottom of the Pyrex just add some hot water. Remove from heat and drain well.

Now its time to mix lime and grapefruit juices. Place red cabbage on the dish and drizzle the juice mix over. You'll get that cute pink colour anywhere the juice mix touches the red cabbage so just play around until the dish looks vivid enough for you :)

Toss over some olives, grapes, walnuts and dill. Slice the Emmentaler and cut into cute shapes then place over the dish.

That's all there is to it. It became quite a staple in our house because it doesn't require much preparation time, it's light so it makes a great change after days of rich dinners.

Servings: 3

Ready in: 40 minutes