Friday, December 22, 2006


This looks lovely and tastes absolutely delicious. I'd like my cabbage like this from now on, please!


This is a good light meal or an excellent side dish to a regular meal. It does work without the walnut oil, but I really recommend you try it with! Lovely lovely lovely.

12 ounces red cabbage, very thinly shredded
12 ounces white cabbage, very thinly shredded
4 Tbsp oil (your choice)*
1 Tbsp walnut oil
2-3 garlic cloves, crushed and chopped
7-8 green/spring onions, chopped
225 g / 8 ounces firm tofu, cut into cubes
2 Tbsp fresh lemon juice
3-1/2 ounces walnut halves
2 tsp Dijon justard
2 tsp caraway seeds
salt to taste
freshly ground black pepper to taste

Heat the oils together in a heavy skillet and addd the cabbage, garlic, green onions and tofu, stirring for about 5 minutes.

Now add the walnuts, lemon juice, Dijon mustard and salt and pepper and cook until the cabbage is tender, around 5 minutes.

Sprinkle with the caraway seeds and serve.

*NOTE: This recipe has more oil than I usually use, so I used half the amount shown. It is still a little higher than I like, but makes a lovely 'special occasion' dish.

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