| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
6 |
servings |
INGREDIENTS
| 1 |
|
Savoy cabbage |
| 1 |
sm |
Red onion; finely chopped |
| 2 |
|
Garlic cloves; crushed |
| 3 |
ts |
Garam masala |
| 1 |
ts |
Ground coriander; to 2 |
| 2 |
ts |
Paprika |
| 750 |
g |
Potatoes; peeled and diced |
| 750 |
g |
Celeriac; peeled, cut into 1cm thick slices, then diced |
| 250 |
g |
Chestnut; (or button) mushrooms, quartered |
| 1 |
tb |
Tamari; (Japanese soy sauce) |
| 1 |
sm |
Lemon ; juice of |
| 50 |
g |
Green beans; blanched and diced, or spinach, shredded |
| 1 |
|
Red pepper; deseeded and very finely diced, to 2 |
| 1 |
ts |
Harissa or other chilli sauce seasoning |
|
|
Good handful of fresh flatleaf parsley; chopped, to garnish |
|
|
Lemon wedges; to serve |
INSTRUCTIONS
1 Separate six outer leaves from the cabbage and blanch in boiling
water for 1 minute. Drain and refresh in cold water. Set aside.
2 Halve or quarter the remaining cabbage, depending on size, cut out
the core and cut a piece weighing about 100g. Shred the leaves with a
long, sharp knife.
3 Heat half of the stock in a large pan, add the onion and garlic and
fry until translucent. Add the garam masala, coriander and paprika
and fry for 1-2 minutes, adding 2-3 tablespoons water to loosen the
spices.
4 Add the potatoes and stir over the heat for 2-3 minutes. Add the
celeriac and seasoning and keep stirring over a low heat, adding 2-3
tablespoons water from time to time to prevent sticking.
5 Heat the remaining stock in a pan and sauté the mushrooms for 2-3
minutes, adding the tamari and a little water. Add the sautéed
mushrooms and shredded cabbage to the casserole and continue to stir
over the heat, adding a little water from time to time - you will
need to add about 250ml water in total. After 25-30 minutes, the
potatoes and celeriac should be tender but not falling apart.
6 To serve, add the lemon juice, then the beans, red pepper and
harissa.
Spoon generously into the blanched outer leaves of the cabbage.
Garnish with plenty of chopped parsley and pour over any remaining
liquid from the pan. Serve hot with the lemon wedges.
Adapted from BBC Vegetarian.
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on
Apr 23, 1999, converted by MM_Buster v2.0l.
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