Cabbage with Spinach & Mint or Coriander

The British Museum Cookbook, p. 30

4 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, finely chopped

450g / 1 lb young green cabbage, chopped fairly finely

225g / 8 oz spinach, well washed, dried, and roughly chopped

2 medium courgettes or zucchini, wiped and sliced thickly

A generous handful of fresh mint or coriander, roughly chopped or 2 heaped teaspoons of dried

Salt and pepper

A medium head of cabbage weighs about two pounds, so you'll need half of one for this recipe.

Heat the oil in a large pan and gently cook the onion and garlic till it begins to soften. Add the cabbage and cook for a few minutes. 

It smells delicious!

Then add the spinach, courgettes and herbs, cover the pan and cook it over a very low heat for 15 minutes, stirring now and then to make sure the ingredients are well mixed. The vegetables should be cooked but still retain a little crunch in their stalks.

The spinach and zucchini got a little mushy, but the rest of it was nice and resilient.

Season to taste with salt and pepper and serve at once.

Served with some macs and cheeses!

My Rating: 3/5 "In the end it's stewed vegetables. That said, it's certainly a unique combination of them! The mint (if you choose it over cilantro) adds a wonderful refreshing note to the overall flavor. Pair with with something really flavorful to get all of those nutrients into your dinner!"