My CSA box this week overflowed with brilliant rainbow swiss chard, new potatoes, carrots, fresh coriander and two heads of green cabbage. I’m not sure about you but every time I see a head of green cabbage I immediately think of coleslaw or sauerkraut. Leafing through some recipes I searched for some new inspiration to transform this humble vegetable. I thought of pickled spiced cabbage but needed something quick  and easy to make to accompany dinner.  I decided to adjust an interesting cabbage raita recipe (instead of the typical cucumber raita) which has the feel of belonging to the Gujarati or Maharastrian kitchen due to its garnish of peanuts.  Raita, like a pachadi, is the northern version of a cooling yogurt ‘salad’ or sauce accented with some vegetables or fruit. Serve it with a simple dal or grilled meat (beef or pork) or favourite curry.