One cabbage, three interesting lunch recipes
So I only had one white cabbage in the fridge, but I wanted three interesting lunches for two this week. Challenge accepted!
It's a strange thing not being able to nip out to the shop at the drop of a hat and get what you want, but it brings out the 'make do and mend' mentality in us all.
I only had one white cabbage in the fridge, but I wanted three interesting lunches for two this week. Challenge accepted!
I served this with steamed rice and mango chutney
- 1/3 white cabbage, chopped
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp urid dall
- 5 curry leaves (dried or fresh)
- 1 onion, finely sliced
- 2 red chillies (dried or fresh)
- 1/2 teaspoon turmeric
- A sprinkling of desiccated coconut
You can change the cabbage for any ingredient in this dish. This is the simple and classic way of making a thoran.
- Heat the oil in a large frying pan or wok.
- Put in the mustard seeds and cook until they start to pop.
- Add the urid dall and curry leaves, fry till the dall turns golden, then throw in the onions.
- Cook the onions until they are soft, then add the turmeric and season with salt.
- Stir in the cabbage and cook for ten minutes until tender. Then, throw in the desiccated coconut and gently fold through.
Serve with basmati rice
Carole Mason - but it's not my invention, it's a classic!
Thai Influenced Cabbage Salad
We ate this with some grilled prawns I found at the back of the freezer - what an indulgence!
- 1/3 white cabbage, shredded
- 1 chilli, deseeded and chopped
- 2 red shallots, finely sliced
- 1 thumb ginger, peeled and finely chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 100ml coconut cream
- 1/2 teaspoon dried chilli flakes
- Make the dressing by mixing the fish sauce and lime juice. Taste and adjust; one flavour should not overwhelm the other. Mix in the coconut milk and chilli flakes and put to one side.
- Mix the cabbage, shallots, chilli and ginger, and plate up.
- Cover with the dressing and serve.
- I would normally deep-fry dried shrimps and sprinkle on top, or add crispy peanuts – but I was out of stock!
I tend to make this if I have some leftover cabbage, because it really does not need to be at its best! Simply shred the cabbage, grate some carrot, smother in mayonnaise and away you go.
I served this with a pork pie, so this was the most effortless lunch this week.