... I have my first veg box.
Red potatoes
2 baking potatoes
white onion
1/2 savoy cabbage
sweetcorn
bunch rosemary
1/2 red cabbage
butternut squash
1/2 bunch carrots
1/2 swede tomatoes were substituted
1/2 bunch spring onions
(and a rouge rogue tomato
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Red cabbage: cook slowly with apples & onions, vinegar & brown sugar, seasoned with cloves and thickened if necessary with (corn)flour.
Savoy cabbage: Cook some unseasoned lentils until soft - I prefer yellow ones for this. Meanwhile finely shred the cabbage and boil in salted water for a few mins, drain thoroughly. Once lentils are more or less ready, start frying onions, garlic and cumin, then add the cabbage, finally stir in the lentils. Season with salt & pepper, stir in some butter for extra creaminess.
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Oh, instead of cumin powder. Have poppy seeds. H'mm, will need to check store cupboard.
Comment below was meant to be a reponse to you, not a new thread, incidentally.
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Yum.
I also need some restocking of my store cupboards. May have to throw away some old spices (not Old Spice) and start again.
(I have vague memories of having a red onion left over somewhere. I wonder if with the red cabbage that would be too much - but I could see it going with the savoy)
Thanks.
Despite (c) bloody students, today is a good day.
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My favourite recipe with savoy cabbage (apart from many variations on 'cook quickly + something else', e.g. stir-fried with garlic + sesame seeds; blanched + butter and black pepper) is more or less as follows:
Chop/slice onion, soften in olive oil. Add chunks of chorizo (if vegetarian, add garlic + paprika and increase pulses), sizzle a bit. Add 1/2 tin chickpeas/canellini beans. Add tin chopped tomatoes and 1/2 tin stock. When good and hot, add a good handful of shredded savoy cabbage, allow to bubble for a couple of minutes, and serve to two hungry people (or 1 person and a fridge).
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