That Wasn't Exactly "From Lunchtime" But...

[faustus]

... I have my first veg box.

Red potatoes
2 baking potatoes
white onion
1/2 savoy cabbage
sweetcorn
bunch rosemary
1/2 red cabbage
butternut squash
1/2 bunch carrots
1/2 swede tomatoes were substituted
1/2 bunch spring onions

(and a rouge rogue tomato.)

There's clearly soup or a stew here - but I think something based on the squash is the first priority. A veg curry.

Any thoughts on some kind of two cabbage recipe? I've done a four onion pasta sauce before, so maybe onion and cabbage sauce. I don't have eggs in to do a quiche.

Thai Squash Curry

Red apple and cabbage
H'mmm.

Edit: Potential inspiration at http://vegbox-recipes.co.uk/

Comments

[lamentables.livejournal.com]

Separate cabbage dishes.

Red cabbage: cook slowly with apples & onions, vinegar & brown sugar, seasoned with cloves and thickened if necessary with (corn)flour.

Savoy cabbage: Cook some unseasoned lentils until soft - I prefer yellow ones for this. Meanwhile finely shred the cabbage and boil in salted water for a few mins, drain thoroughly. Once lentils are more or less ready, start frying onions, garlic and cumin, then add the cabbage, finally stir in the lentils. Season with salt & pepper, stir in some butter for extra creaminess.

[lamentables.livejournal.com]

cumin seeds

[drasecretcampus.livejournal.com]

Same to you.


Oh, instead of cumin powder. Have poppy seeds. H'mm, will need to check store cupboard.

Comment below was meant to be a reponse to you, not a new thread, incidentally.

[drasecretcampus.livejournal.com]

You know, I think I am going to have to get more plastic pots for freezing. Or at the very least fridge stroage.

Yum.

I also need some restocking of my store cupboards. May have to throw away some old spices (not Old Spice) and start again.

(I have vague memories of having a red onion left over somewhere. I wonder if with the red cabbage that would be too much - but I could see it going with the savoy)


Thanks.

Despite (c) bloody students, today is a good day.

[sam-t.livejournal.com]

I can second the red cabbage recipe. Some people add raisins, but I prefer not to. Cooked slowly in the oven, with most of the liquid provided by the grated apple, until it's sweet and sticky and just beginning to caramelise at the edge of the top layer. Mmmmm. I think I'll be looking for a red cabbage at the weekend, then...

My favourite recipe with savoy cabbage (apart from many variations on 'cook quickly + something else', e.g. stir-fried with garlic + sesame seeds; blanched + butter and black pepper) is more or less as follows:
Chop/slice onion, soften in olive oil. Add chunks of chorizo (if vegetarian, add garlic + paprika and increase pulses), sizzle a bit. Add 1/2 tin chickpeas/canellini beans. Add tin chopped tomatoes and 1/2 tin stock. When good and hot, add a good handful of shredded savoy cabbage, allow to bubble for a couple of minutes, and serve to two hungry people (or 1 person and a fridge).