Wednesday, 18 February 2015

Day 1

Red Cabbage Stew (Serves 4)

I found this recipe in an old copy of Hello magazine whilst staying with some friends in Bridge of Weir, a posh village near Glasgow. It's simple and incredibly satisfying, especially when it's cold outside.

Ingredients

1 small red cabbage (cut into small chunks)
1 onion (sliced)
1 red pepper (sliced)
1.5 litres of vegetable stock
Tin of chopped tomatoes
1 tablespoon of tomato puree
Tin of Haricot/Cannelleni beans
Grated Cheddar or Cheshire cheese

Method

1. Fry the onion in a large heavy-bottomed saucepan with a little olive oil

2. Add the red cabbage and pepper, fry and stir until the cabbage leaves begin to separate and soften

3. Add the vegetable stock, chopped tomatoes and puree.

4. Simmer for about 20-25 minutes (add the beans a couple of minutes before you take off the heat)


Serve in large bowls with some grated cheese on top. This stew also goes well with chunks of wholemeal bread.

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