Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 23

Soak the apricots for 1 hour in just enough water to cover them, then slice them thinly.

Heat the olive oil in a large pan and put in the cabbage, onion and garlic. Cook for 5 minutes over a medium heat until the cabbage has softened a little. Add the apricots, caraway, brandy and a pinch of salt. Bring back to the boil, turn the heat down to low, then cover loosely with baking parchment and simmer for 20 minutes, or until the cabbage is soft and sweet, stirring occasionally to ensure the cabbage doesn’t stick. Stir in the pecans and serve.