Friday, March 14, 2014


cabbage…..maybe we've had enough by now, we're longing for peppers and tomatoes…..but it's still too early in the season and this is a truly great recipe. image: colin cooke, recipe: leonoor ottink
1/2 red cabbage, sliced very thinly
1 onion, chopped
3 cloves of garlic, chopped
1 tsp of fennel seeds, ground in a pestle and mortar
3 tbsp of red vinegar with 1/2 tsp sugar
2 tbsp of dry-roasted pine nuts
1 tbsp flat leaf parsley, chopped
olive oil
salt & pepper
heat the oil in a frying pan.
add the onions and fry on low heat under occasional stirring for about 10 minutes, until golden and a bit sticky.
add the garlic and fennel seeds, stir for 30 seconds and add the red cabbage.
fry while stirring for 5-7 minutes, on high heat.
add the red vinegar & sugar, and stir for 3 minutes. 
add the parsley and salt & pepper to taste.
stir in the pine nuts and serve immediately or on room temperature.

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