Sunday, 19 January 2014

A new favourite Cabbage recipe

Over Christmas I watched Brian Turner on TV and he had a good recipe for lightly pickled cabbage.  I tried it out and it worked well, but I thought it needed a little more.  Here's my version of the recipe, hope you like it too.

Ingredients
Half a large cabbage such as January King
1 teaspoon black mustard seeds
1 red or green chilli
1cm of fresh ginger
2 Garlic cloves
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
1 tablespoon olive oil
1 tablespoon white wine vinegar

Method
Separate the leaves of the cabbage and cut out the stalk. Next, shred the cabbage leaves into 1cm strips, then wash and drain.  Remove the seeds from the chilli and chop finely, peel and julienne the ginger, crush and slice the garlic cloves thinly and crush the coriander and cumin seeds with a heavy knife.  Heat the olive oil in a pan, then add the black mustard seeds and cook until they start to crackle and pop.  Now add the chilli, ginger, garlic, coriander and cumin and cook gently for 1-2 mins until the flavour is released but the spices don't take on colour.

Add the cabbage and toss to coat the cabbage in the oil and spices.  Fry on a high heat for a maximum of 2 mins, then remove from the heat by draining in a colander so the cabbage stops cooking - you want it to still be crunchy.

Put the cabbage back in the pan and add the vinegar and toss to coat the cabbage, then add salt to taste.  At this point you can leave the cabbage to rest until it's needed, to serve heat until warmed through.

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