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Another in the series of 'things to cook on return from the pub'. This one's dead easy and useful cos you pick the peanuts up from the pub and one of the cabbages from those turkish shops that populate boroughs of London. It really is very simple : Turn on the grill or oven. Get a big wok or something and bung in some butter and some olive oil. Grind in some salt and pepper. Take your first glug of wine which you picked up at the same as the cabbage. If you fancy then chop some garlic although it's not really necessary. Sliced onions add a bit of bite and red ones add a bit of colour. Melt the butter over a medium heat and chuck in the garlic and onions and soften them. Take another swig of wine. Turn up the heat, bung in a couple of handfuls of peanuts (beware of them being too salty especially if you bought them in the pub. Pat some salt off if necessary )and then bung in the sliced cabbage, stir fry vigorously. I happen to like it when the cabbage catches and browns in patches. Your Mileage May Vary. Grate some cheese ir get somebody else to do it for you. More wine. Pour some in to the cabbage if you're feeling fruity and want to waste good wine or just like the sizzling nosie it makes and the smell that comes off. Spoon the cabbage into an oven proof dish sprinkle over the cheese - maybe put an artistic sprinkling of paprika or cayenne on top and then whack it in the oven/grill for 5 or so minutes until the topping has browned slightly. Take it out, remembering to a) turn the oven off b) put on oven gloves and then serve it up using a large spoon or slice. I like serving it thick, buttered, crusty white bread. Simon -- the illusion of knowledge without any of the difficult bits
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