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!"
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