Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 48

One of the reasons I love my weekly organic vegetable box is that it forces me, and those who eat with me, to partake of food I could easily avoid or overlook. Take the cabbage family: so often the cabbage conjures up memories of bad smells and soggy school dinners, and so we can be inclined to give anything related to it a wide berth. However, cooked with a light touch, cabbage and suchlike can be wonderful. One day, with a red cabbage and a small green one asking to be eaten, I knocked up the following as a side dish to the beef.

½ red cabbage, de-cored and cut into chunks

1 apple (I used a Cox’s), quartered and cored

1 red onion

2 tablespoons olive oil

1 garlic clove, peeled and crushed

2 tablespoons white wine

1 green cabbage, de-cored

knob of butter

salt and pepper

First, get out your food processor and find your slicing disc. Use it to cut up the red cabbage, the apple and the onion. (You could use the other half of the cabbage to make the red cabbage and Stilton slaw – see here) Put the oil in a large pan and add the red cabbage, onion, apple and garlic. Put a lid on the pan and make sure the heat is at medium. Give it all a stir from time to time and let it cook for about 15 minutes, or until the cabbage has softened but still has some crunch. Then pour in the wine and let it bubble away.

Meanwhile, finely shred the green cabbage and add it to the pan, stirring until it is wilting nicely, which should only take a few minutes. Add a knob of butter and season.