With a chicken roasting away in the oven ‘Jamie Oliver’ style sitting on potatoes, carrots and onions, I was left in a quandary as to what vegetables to serve with it.
Looking in my vegetable basket I found that I had two half cabbages left over from making coleslaw in the week and decided to turn them into an interesting stir-fry with lots of flavour.
As I also had some banana shallots I used these instead of onions, added a garlic clove and grated some fresh ginger. A couple of handfuls of seeds completed the mix and a glug of Tamari at the end made for one of the tastiest side vegetable dishes we have eaten. It really was delicious, tasty and complimented the meal perfectly.
This dish will soon be repeated as it really got our taste buds going. It would be perfect with many meals, and so quick and easy to prepare. Also, an easy recipe to increase the quantities to serve more.
INGREDIENTS: to serve 2
½ small white cabbage, thinly sliced – core removed
½ small red cabbage, thinly sliced – core removed
3 banana shallots, peeled and sliced
1 garlic clove, peeled and thinly sliced
1” of fresh ginger root, peeled and grated
Handful of sunflower seeds
Handful of pumpkin seeds
Sea salt and freshly ground black pepper
Glug of Tamari
Glug of olive oil
Heat a glug of olive oil in a wok or large fry pan.
Mix all the ingredients together and season well (not the Tamari).
Tip into the wok and stir-fry for two to three minutes on a high heat until just starting to cook. You don’t want the cabbage soggy.
Add a glug of Tamari and continue tossing in the wok until everything is coated with the sauce.
Serve and enjoy.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.