Spiced Cabbage & Feta:
Ingredients:
• 1/2 small (1/4 large) cabbage (about 800g / 28oz)
• 3-4 teaspoons curry powder
• 1-2 teaspoons soy sauce
• 200 g (7oz) feta, crumbled
• 100 g (3.5oz) roast almonds or other nuts
• 1 bunch parsley or coriander (cilantro) optional
Directions:
1. Slice cabbage into ribbons about 1cm (1/2in) thick. Heat a large saucepan on a medium high heat. Add a generous glug of oil and pile the cabbage into the pot. Add a splash of water and cover with a lid.
2. Cook with the lid on for 5-10 minutes stirring every now and then. If it starts to burn add another few tablespoons water and reduce the heat to medium.
3. When the cabbage is no longer crunchy and like cooked pasta, add the curry powder and stir well. Cook for another minute or so until you can smell the curry aromas.
4. Remove from the heat and stir in soy sauce. Add crumbled feta. Taste and season with more soy or some salt if needed.
5. Divide warm cabbage between two bowls. Top with nuts and fresh herbs (if using). Enjoy the comforting goodness.
Variations & Substitutions:
• Keto / ultra low carb – replace half the cabbage with baby spinach leaves (just stir in at the end) or replace all the cabbage with chard / spinach / other leafy greens. And use macadamias as your nuts.
• Dairy-free – replace feta with cooked chickpeas or eggs. If using eggs just cook for an extra minute, stirring until the egg is just set and looks like little cheesey curds.
• More substantial (carb lovers) – cooked pasta, roast veg (sweet potato is fab) or serve with warm pita.
• More substantial (low carb) – add some eggs, extra nuts, chunks of avocado or serve with some mayo.
• Low FODMAP – use macadamias instead of the almonds. And replace 1/2 the cabbage with baby spinach.
• Family-friendly / different spice – use a mild curry powder or try a mix of ground cumin, coriander and smoked paprika.
• Different vegetables – kale, spinach, silverbeet, chard or collard greens are all great. Roast veg are lovely with the curry and feta. If you want to use cauliflower or broccoli best to boil them until tender and drain before sauteing in the oil and curry powder. If you have time soften an onion before you cook the cabbage for extra depth of flavour.
Ingredients:
• 1/2 small (1/4 large) cabbage (about 800g / 28oz)
• 3-4 teaspoons curry powder
• 1-2 teaspoons soy sauce
• 200 g (7oz) feta, crumbled
• 100 g (3.5oz) roast almonds or other nuts
• 1 bunch parsley or coriander (cilantro) optional
Directions:
1. Slice cabbage into ribbons about 1cm (1/2in) thick. Heat a large saucepan on a medium high heat. Add a generous glug of oil and pile the cabbage into the pot. Add a splash of water and cover with a lid.
2. Cook with the lid on for 5-10 minutes stirring every now and then. If it starts to burn add another few tablespoons water and reduce the heat to medium.
3. When the cabbage is no longer crunchy and like cooked pasta, add the curry powder and stir well. Cook for another minute or so until you can smell the curry aromas.
4. Remove from the heat and stir in soy sauce. Add crumbled feta. Taste and season with more soy or some salt if needed.
5. Divide warm cabbage between two bowls. Top with nuts and fresh herbs (if using). Enjoy the comforting goodness.
Variations & Substitutions:
• Keto / ultra low carb – replace half the cabbage with baby spinach leaves (just stir in at the end) or replace all the cabbage with chard / spinach / other leafy greens. And use macadamias as your nuts.
• Dairy-free – replace feta with cooked chickpeas or eggs. If using eggs just cook for an extra minute, stirring until the egg is just set and looks like little cheesey curds.
• More substantial (carb lovers) – cooked pasta, roast veg (sweet potato is fab) or serve with warm pita.
• More substantial (low carb) – add some eggs, extra nuts, chunks of avocado or serve with some mayo.
• Low FODMAP – use macadamias instead of the almonds. And replace 1/2 the cabbage with baby spinach.
• Family-friendly / different spice – use a mild curry powder or try a mix of ground cumin, coriander and smoked paprika.
• Different vegetables – kale, spinach, silverbeet, chard or collard greens are all great. Roast veg are lovely with the curry and feta. If you want to use cauliflower or broccoli best to boil them until tender and drain before sauteing in the oil and curry powder. If you have time soften an onion before you cook the cabbage for extra depth of flavour.
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