Braised Cabbage and Carrots With Walnuts

• 2 tablespoons extra virgin olive oil
• 12 red onion, finely sliced
• sea salt
• 1 carrot, cut into fine matchsticks
• 1 cup orange juice
• 200 g white cabbage, shredded
• 200 g red cabbage, shredded
• 1 tablespoon white miso
• 1 tablespoon brown rice syrup
• 2 tablespoons brown rice vinegar
• 1 teaspoon roughly chopped dill
• 30 g walnuts, roasted and chopped

1. Heat half the oil in a heavy-based saucepan over medium heat and saute the onion with a pinch of sea salt for 3 minutes, or until softened.
2. Add the carrot and half the orange juice and simmer for 3 minutes.
3. Add the cabbage with the remaining orange juice, cover and cook for 5 minutes, or until the vegetables start to wilt.
4. Stir in the miso, rice syrup, rice vinegar and remaining oil and cook for 1 minute.
5. Remove from the heat and stir in the dill and walnuts.
6. Serve warm or allow to sit for 30 minutes, as the flavour improves, and then serve at room temperature.

extra virgin olive oil, red onion, salt, carrot, orange juice, white cabbage, red cabbage, white miso, brown rice syrup, brown rice vinegar, dill, walnuts

Taken from www.food.com/recipe/braised-cabbage-and-carrots-with-walnuts-510311 (may not work)