One pot red cabbage meal

So this ‘recipe’ was one of the meals I mentioned in my previous post. The great thing about it is that you can prepare it all in one pan. It is quite similar to this post but I’ve just made it simpler and easier to wash up afterwards! (By the way the random Ryvita was just to use up some Philadelphia.) I tried cooking the ‘grains’ like the couscous and bulgur wheat after I saw a Nigel Slater ‘Dish of the Day’ episode where he just added a similar sort of ‘grain’ in with some soup. I thought it was quite clever to add it in to an existing pan that was already cooking away rather than just using boring old water as it gives it much better flavour!

-Red cabbage

-Carrots

-Bulgur wheat

-Wholewheat couscous (I used the giant type)

-Chicken stock

-Oil for the pan

-Salt and pepper for seasoning

So first I cut up the red cabbage into smallish chunks and peeled the layers apart slightly. I think the colours are so pretty and it gives a sort of marbled effect when raw.

Next I roughly chopped the carrots and boiled in the pan for about 10-15 minutes until a little soft on the outside but still retaining the crunch. They will be cooked further later so you don’t want them too soft at this point. Drain and leave to one side. Heat the same pan (it was a large relatively shallow one) up and drizzle in a few tablespoons of oil. Add in your chopped red cabbage and toss in the oil. Cover with a lid for a few minutes until it wilts just slightly. Now mix in the pre-cooked carrots too.

Take care not to burn the cabbage. After about 5-8 minutes, pour in your liquid chicken stock (any will do – I made mine here). Turn down the heat and let it simmer gently with the lid on for about 15 minutes so that the liquid doesn’t escape.

When your cabbage is almost cooked to how you like it and there is still a good amount of liquid left in the pan, stir in some bulgur wheat and couscous. At this point, season well with salt and pepper and any other flavourings or herbs you have.

Stir the grains in until they are thoroughly mixed in with the liquid and cover with a lid. Taste to check when  they are cooked and serve immediately.

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Red cabbage is cheap

I’m not really a big fan of cabbage really. It’s a bit bland and boring for my taste (surprising since I can eat plenty of raw vegetables without much flavour). But after my summer working on a vegetable plot, I learnt to appreciate cabbage a bit more. It is easy to cook and stores quite well I find, not to mention very cheap (thanks for the reminder mother). So this is the meal I made with it (warning: it doesn’t look like the most appetising thing but is certainly yummy and will fill you up!).

You will need:

– GIANT wholewheat couscous (one of the surprise amazon parcels from my mother when I mentioned that I could’t even find wholewheat couscous or pitta bread in the supermarket here!) It looks incredibly like food you would feed a fish or pet I think but tastes alright and is very healthy. However you do need to cook this couscous in a pan of boiling water for about 10 minutes because the couscous is larger and needs to soften (not as easy as the smaller regular kind where you don’t really need to switch on the cooker).

Giant couscous AKA fish food

-Bulgur wheat (Tesco wholefoods range is very good for substitute carbohydrate foods such as different pulses, grains and rices)

-Red cabbage and any other vegetables you fancy, plus a shallot for seasoning.

-Chicken stock

I also threw in a fried egg and two small chipolata sausages (I know these aren’t very healthy so are in my ‘infrequent eating’ category).

Prepare the vegetables first by chopping up the shallot finely and the cabbage and other vegetables however you wish.

Meanwhile warm a large pan up and drizzle some oil in. Once hot, add the shallots and gently fry for a few minutes before adding in the cabbage and pepper.

At this point I also poured in some chicken stock made from a Knorr’s stock cube and some hot water – about 150ml to stop the vegetables from burning and to add some flavour. Cover with a lid and allow to simmer until the cabbage is ‘deflated’ (I don’t know how else to describe it; not crunchy, flat?)

Whilst you are cooking the vegetables, you can cook the grainy carbohydrates to accompany. I chose a mix of the wholewheat couscous and bulgur wheat to add some interest and different textures as the couscous alone can be quite ‘wheaty’. It worked quite well because they both take a similar time to absorb the water. I added water roughly in a 3:1 ratio to the amount of ‘grain’ I had. Here’s a photo just to show what it looks like dry.

I also shoved the chipolatas into the oven for about 20 minutes at about 180 degrees + until brown and slightly crisp. Here was my finished breakfast: It was nice and filling and healthy at the same time which makes you and your tummy feel good!

P.S. Don’t those chipolata sausages look like X chromosomes or is it just me?