Flintfield Orange-Garlic Red-Cabbage

Name: Flintfield Orange–garlic Red-Cabbage
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: Mediterranean
Ingredients: 200 ml olive oil Olive Oil; zest + juice of ½ orange Orange; 1 garlic clove, crushed Garlic; ½ tsp Dijon (2.5 ml) Dijon Mustard; 50 ml red wine vinegar Red Wine Vinegar

Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.

From a starred kitchen.

Ratio

Olive Oil 200 mlDijon Mustard 3 mlRed Wine Vinegar 50 ml

Ingredients

Olive Oil — 200 ml olive oil
Orange — zest + juice of ½ orange
Garlic — 1 garlic clove, crushed
Dijon Mustard — ½ tsp Dijon (2.5 ml)
Red Wine Vinegar — 50 ml red wine vinegar

Method

Pour to the lines in order (bottom → top): Olive Oil, Dijon Mustard, Red Wine Vinegar.
Add finishing notes: Orange, Garlic.
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 1 star · 0 national awards

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Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Originally published as Orange–Garlic Red-Cabbage Vinaigrette.

Adapted from a Angela Hartnett recipe (Angela Hartnett / BBC Saturday Kitchen (pickled herring companion)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Angela Hartnett / BBC Saturday Kitchen (pickled herring companion) (published as “Orange–Garlic Red-Cabbage Vinaigrette”). Full citation lives in Provenance.

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