Friday, August 26, 2011


ready to serve/ready to eat


1 savoy cabbage
2 medium onions
small am't oil
3 garlic cloves, crushed
1 tsp fennel seed
1/2 tsp salt
1 Tbsp roughly chopped fresh rosemary
plenty of salt and fresh ground black pepper
1 Tbsp balsamic vinegar


Chop off the hard core of cabbage and discard, rinse the cabbage well and shred.
Put the onion in the olive oil in a medium saucepan and cook gently until a good golden color.
Add the garlic and rosemary and cook for 2 minutes.
Add the fennel seeds and cabbage.
Cook until the cabbage has wilted turning often with tongs, then season with salt and pepper and pour over the vinegar.
Cover with lid and cook very gently for 45 minutes turning often.
IF the cabbage dries up add 1 Tbsp. of water.

I had many various cravings last nite so I served this with an unusual pairing: a biryani rice that I buy at Trader Joe's, frozen, vegetarian and CHEAP.  First I put a small amount of water and tamari into a saucepan, added 1/2 cup of RAW cashews and boiled them for a few minutes.  I drained out the water and add the frozen rice mixture; cook about 6 - 8 minutes.  YUM

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