The sun is shining brightly through only a few high clouds this morning in Wales, but the thermometer is still reading 32 degrees Farenheit, so I’m giving you another winter recipe. This starts the same way as my Warm Winter Cabbage recipe, but is a bit fancier. It uses cardamom, a spice I didn’t even know existed before I moved to Britain. It’s one of those things I discovered in my husband’s cupboard when I moved in.
Again, if you’re preparing for more than 2 or 3 people, you’ll want to use more peppers, oil and chutney or pickle. Cardamom pods vary in size, and quantity of pips inside, so you may have to experiment a bit to work out how much to increase that.
|1 -2||Cabbage leaves per person|
|¼||Sweet red pepper|
|¼ cup||Runner Bean Chutney or ‘Bread and Butter’ Pickles, with juice|
- Wash cabbage and trim off any unsightly bits
- Cut leaves in half along the central vein.
- Slice fine across the leaves, making shreds about ¼ inch wide.
- Slice pepper into strips as fine as you can, then cut strips into two or three pieces each.
- Place vegetables in microwavable bowl with a splash of water; cover loosely.
- Microwave at high (800W) for one to two minutes, enough to soften, but not cook fully.
- Drain excess water.
- Grind cardamom; discard hull.
- Add olive oil and cardamom to vegetables, stir to coat.
- Stir in chutney or pickles to mix evenly.