This is a different way to serve up the humble cabbage, which goes brilliantly well with cauliflower in this quick and easy recipe. You can find both in this week’s Bert’s Barrow veg box, along with a red onion which adds a bit of colour.
You will also need a teaspoon of ground ginger from your store cupboard (or finely chopped fresh if you’ve got it), plus a good pinch each of turmeric and ground cumin. If you haven’t got these use any spices you’ve got lurking in the cupboard. You’ll also need some oil – we use the fabulous Yorkshire Rapeseed Oil – a bit of lemon juice or zest, and salt to taste. I also chucked in a few frozen peas from the freezer.
Remove four or five of the cabbage leaves, cut away the tough central rib in the middle, roll up each leaf into a sausage shape and slice finely. Shave the cauliflower with a sharp knife to create a rice-like texture. Peel the red onion, slice lengthways and finely slice into half rounds.
Heat the oil in a wok or sauté pan. Add the onion and a pinch of salt and cook until soft, about 3 minutes. Add the shredded cabbage, bit by bit until it’s nicely wilted. Throw in the spices and a bit more salt if you like. Add the cauliflower and frozen peas, drizzle in the lemon juice or zest, mix together to combine and serve.
I served this with home made flat breads, diced lamb and a yogurt dressing.
