Cabbage, the main ingredient of coleslaw, was eaten with vinegar before and after a feast by the Greeks and Romans to aid digestion. Choose a cabbage with a firm head for this recipe.
Preparation time : 20 minutes,
Cooking time : 1 1/2 hours,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 440
4 large baking potatoes
1/2 tablespoon virgin olive oil
for the coleslaw
8 oz (225 g) white cabbage
4 oz (115 g) carrots
1 small onion
2 oz (50 g) salted peanuts
2 tablespoons chopped parsley
1 tablespoon virgin olive oil
Freshly ground black pepper
1. Wash the cabbage head and trim any wilted leaves and tough stem end. Cut into wedges and remove the core, then cut the leaves into fine shreds with a large, wide knife. Peel and grate the carrots.
2. Finely chop the onion. Peel and finely grate the lemon rind and squeeze 2 tablespoons of juice. Put all the coleslaw ingredients into a bowl and season with pepper.
3. Scrub the potatoes and prick them in several places with a fork. Rub each one with a little oil and cook on a baking sheet in the centre of the Oven, turning once, until done.
4. Cut the cooked potatoes almost in half, diagonally. Gently pull apart and fill with the coleslaw.
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