We grow and eat a lot of cabbage, and we use many different recipes in order to vary the way we eat them. This is one such way, which is quick, economical and also tasty. As with a lot of our recipes this is one that can be adjusted to suit the style of cuisine that it is accompanying.
This serves 4. Preparation 10 – 15 minutes. Cooking 10 minutes
1 medium cabbage
1 tablespoon olive oil
2 cloves of garlic
1 dessert spoon caraway seeds or fennel seeds
Wash the cabbage leaves and then steam or boil them for 5 minutes.
Drain the leaves.
Shred or slice them finely
In a wok heat the oil, and add the seeds and garlic, cook for 1 minute.
Add the cabbage leaves and cook for a further 3 or 4 minutes.
Season and serve immediately.
And if you are thinking, that is not much cabbage for 4 people, you are correct. I was doing and photographing a half recipe.
If you wanted to liven up the visual aspect of the cabbage you could add a finely chopped red, orange or yellow pepper, which takes little or no time to cook, before you add the cabbage to the wok.