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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A Quick Summer Lunch

So this post should have been uploaded quite a while ago as I made it whilst I was still at home in London over a week ago. Now that it feels like summer is over this post feels a little redundant as it is quite light and summery but it shouldn’t really matter when you make it! I had some fresh carrots and courgettes from the farm and wanted to use them so did a simple steam and gently fry to give them some flavour.

First I chopped the vegetables into smallish chunks about 2cm x 2cm.

Next steam them for about 15-20 minutes until soft to taste.

Add oil to a hot pan as well as some finely chopped onions/shallots. When the onions have turned slightly brown, add the vegetables and season with salt/pepper and a little meat stock.

Serve with noodles, rice, pasta etc. as preferred.

On a side note, I recently came across this deliciouscombination of beetroot and apple which could be served as a lovely fresh side dish. To make, finely grate sweet apple and beetroot (adjust ratio accordingly) and add a touch of olive oil, balsamic vinegar, and season. I absolutely love the deep crimson colour and it would make a lovely addition to any dinner table.

Do you have any exciting or unusual flavour combinations?