Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 47

This is based on a recipe from Madhur Jaffrey’s first cookbook. It makes a wonderful accompaniment to curries. Any type of cabbage will do but Savoy is best.

Serves 4

1 tablespoon vegetable oil

1 tablespoon black mustard seeds

1 dried chilli

¹/₂ cabbage, thinly sliced

2 carrots, coarsely grated

1 tablespoon caster sugar

juice of ¹/₂ lemon

sea salt and freshly ground black pepper

Heat the oil in a wok and add the mustard seeds and chilli. When the seeds start to pop, add the cabbage and carrots and stir-fry for 5 minutes. Add all the rest of the ingredients and cook for a minute longer. Serve immediately.