Cabbage with Spinach & Mint or Coriander



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!"

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