CABBAGE AND BASMATI RICE PILAF
2 tbs vegetable oil
2 cloves garlic, chopped
1 onion, sliced
1 tsp cumin seeds
2 cups shredded cabbage
1 cup basmati rice, rinsed three times and drained
2 cups chicken stock
Salt to taste
Heat oil in a sauce pan. Add garlic, onion and cumin seeds, cook until fragrant. Add cabbage and stir for a few seconds, add rice. Stir well then add stock. Season with salt and cover and simmer for 15 minutes. Fluff with a fork and serve.
•Serves four
CABBAGE WITH CURRY & TOMATOES
2 tbs vegetable oil
1/2 onion, sliced
4 cloves garlic
1 hot pepper, chopped
1 tsp curry powder
1 small green cabbage, shredded
1 large tomato, chopped
Heat oil in a sauté pan, add onion, garlic and pepper, sauté until onion is tender and close to brown at the edges, sprinkle on curry powder, give it a quick stir then add the tomatoes, stir for a few seconds. Add cabbage and stir and fry until wilted, about five minutes. Season with salt and serve.
• Serves four
CREAMY COLE SLAW
2 cups shredded cabbage
1 cup shredded carrot
2 tabs chopped celery
1 tsp grated onion
1/2 tsp sugar
1/2 cup mayonnaise.
Combine all ingredients and refrigerate until ready for use.
STUFFED CABBAGE LEAVES
2 tbs vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 lb ground beef or lamb or chicken
1 tsp salt
1 tsp freshly ground black pepper.
8 ozs tomato sauce, canned/preferably home made
grated peel of one lemon
3 tbs lemon juice
1/2 tsp.sugar
1 cup parboiled rice
21/2 cups beef, chicken or vegetable broth
1/2 cup chopped fresh parsley
1 cup chopped fresh chives
1/2 cup chopped fresh mint
8 large cabbage leaves
In a sauté pan heat 2 tbs. olive oil, add onion and garlic, and sauté until tender, add meat and cook until browned.
Add half the tomato sauce, salt, black pepper, cook for one minute. Add lemon peel, lemon juice, sugar and rice; stir until all the rice grains are coated.
Add 11/2 cups broth and simmer until all the liquid is absorbed. Stir in the chives, parsley. Taste and adjust salt, cook for a further 5 minutes.
Preheat oven to 350º F.
Stir the mint into the rice mixture. Bring a large pot of water to a boil, add a little salt, add cabbage leaves and leave them just until they turn a bright colour and soften a bit. Remove and drain.
Place a tablespoon or two of the rice mixture onto a cabbage leaf, wrap up by folding like a package. Place seam side down into a baking tray. Combine remaining tomato sauce, one cup broth and heat until bubbly.
Pour mixture over stuffed cabbage leaves. Cover baking pan with foil.
Bake for 30 to 40 minutes until filling is heated through and cabbage is tender.
• Makes six servings
You can steam it for a light veggie side dish, include it in a cole slaw, use it in a stir fry, stuff it, curry it; it even makes a delicious rice pilaf.
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