Here are some suggestions:
Cabbage Soup with Sausage
Serves 6 and takes about an hour.
INGREDIENTS
-
1/2 Savoy cabbage, cut into 1cm (1/2 inch) strips
-
350g/12Oz lean sausages, preferably highly seasoned.
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2 tsp oil
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1 onion finely chopped
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1 leek, halved lengthways and thinly sliced
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2 carrots, halved and thinly sliced.
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400g /14 oz canned chopped tomatoes
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350g/12 oz young green cabbage cored and coarsely shredded
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1- garlic cloves, finely chopped
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pinch of dried thyme
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1.5 litres / 2 ¾ pints of chicken or meat stock
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salt and pepper
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freshly grated parmesan cheese to serve
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DIRECTIONS
1
-
Put the sausages in water to cover generously and bring to the boil. Reduce the heat and simmer until firm. Drain the sausages. When cool enough to handle, remove the skins, if wished, and thinly slice.
2
-
Heat the oil in a large saucepan over a medium heat, add the onion leek and carrots and cook for 3-4 minutes, stirring frequently, until the onion begins to soften.
3
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Add the tomatoes, cabbage, garlic, thyme, stock and sausages. Bring to the boil, then reduce the heat and cook gently, partially covered, for 40 minutes or until the vegetables are tender.
4
-
Taste the soup and adjust the seasoning, if necessary. Ladle into warmed bowls and serve with parmesan cheese.
5
-
Add some good bread and butter to soak it up.
Serves 6 and takes about an hour.
INGREDIENTS
-
1/2 Savoy cabbage, cut into 1cm (1/2 inch) strips
-
350g/12Oz lean sausages, preferably highly seasoned.
-
2 tsp oil
-
1 onion finely chopped
-
1 leek, halved lengthways and thinly sliced
-
2 carrots, halved and thinly sliced.
-
400g /14 oz canned chopped tomatoes
-
350g/12 oz young green cabbage cored and coarsely shredded
-
1- garlic cloves, finely chopped
-
pinch of dried thyme
-
1.5 litres / 2 ¾ pints of chicken or meat stock
-
salt and pepper
-
freshly grated parmesan cheese to serve
-
1
Put the sausages in water to cover generously and bring to the boil. Reduce the heat and simmer until firm. Drain the sausages. When cool enough to handle, remove the skins, if wished, and thinly slice.
2
Heat the oil in a large saucepan over a medium heat, add the onion leek and carrots and cook for 3-4 minutes, stirring frequently, until the onion begins to soften.
3
Add the tomatoes, cabbage, garlic, thyme, stock and sausages. Bring to the boil, then reduce the heat and cook gently, partially covered, for 40 minutes or until the vegetables are tender.
4
Taste the soup and adjust the seasoning, if necessary. Ladle into warmed bowls and serve with parmesan cheese.
5
Add some good bread and butter to soak it up.
Stir-fried Savoy Cabbage with Garlic and Pine Nuts
Takes 30 mins and serves 3- 4 people.
INGREDIENTS
- 1/2 Savoy cabbage, cut into 1cm (1/2 inch) strips
- 2 tablespoons sunflower or vegetable oil
- 30g (1oz) pine nuts
- 4 cloves of garlic, thinly sliced
- 2.5cm (1 in) fresh root ginger, peeled and cut into matchsticks
- 1/2 – 1 tablespoon light soy sauce
DIRECTIONS
- 1
Prepare and measure all the ingredients and arrange them in order of use, beside the hob.
- 2
Heat a roomy wok over a high heat until it begins to smoke. Add 1 tablespoon oil. Now add the pine nuts, garlic and ginger and stir-fry until the pine nuts and garlic are lightly browned. Be sure to keep everything moving so that it cooks evenly. Scrape the garlic, nuts and ginger out into a bowl.
- 3
Return to the wok to heat, and add the second tablespoon of oil.
- 4
Next tip in the Savoy cabbage, and stir-fry, still over a high heat, for some 4-5 minutes until it is crisp-tender, and patched with brown here and there.
- 5
Return the cooked ingredients to the pan, add the smaller amount of soy sauce and stir for a few seconds to mix. Taste to see if the blend is salty enough and if necessary add more soy sauce. Serve immediately.
NOTES
Works well with less pine nuts and a little more soy sauce. Could also vary it by adding chicken.
Source: From The Vegetable Bible – Sophie Grigson
Lovely vegetable stir fry with the kale, leeks, carrots, purple broccoli. Just fry some ginger and garlic in oil, then added the vegetables and finished off with some soy sauce.
Beetroot served with Salmon
1) Bake the beetroot in the oven – Jamie Oliver style.
2) Mix together 2 tablespoons of soy sauce, 1 tablespoon of honey, half a teaspoon of “Five Chinese Spices”. Pour over the salmon, leave for 30 mins and then bake in oven for 20 mins.
3) Serve together.
Baked beetroot with balsamic vinegar
Preparation time: 10 minutes
Cooking time: about 1 hour
Serves 4
Ingredients
455g fresh raw beetroots, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful fresh marjoram or sweet oregano, leaves picked
salt, freshly ground black pepper
10 tbsp balsamic vinegar
6 tbsp olive oil
Method
Preheat the oven to 200°C/gas 6. Tear off a strip of kitchen foil big enough to hold the beets in a parcel. If the beets are large, cut in half to speed up their cooking time; if small, use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and pepper and then fold the sides of the foil into the middle. Before you seal the parcel, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.
Roast Sweet Potato and Pepper Muffins
Dry:2 cups white flour1cup wholemeal flour3 tsp baking powderpinch of salt
Wet:¾ cup vegetable oil1 cup beer1cup cold water1cube vege stock½ tsp white pepper1tsp garlic powder
1½ c roast sweet potato & red peppers
Sift flours and backing powder into a bowl.Combine wet ingredients in another bowl.Pour wet ingredients into dry and mix roughly.Add sweet potatoes and peppers.Drop into muffin cases.Cook in hot oven 15-20 mins until a toothpick comes out clean.
