This recipe was submitted by QCWA Tin Can Bay member Gabriella Field to the Country Kitchens Team; it met their nutritional criteria and it has since been posted on the QCWA Country Kitchens webpage.
Gabriella says ‘This side dish is a great alternative to cauliflower with white sauce! The sweetness from the apple pairs well with the spicy flavours of the chilli, cumin, and garlic giving this simple side dish a depth of flavour. Serve with your favourite BBQ meat, roast pork, or silverside.’
Prep time: 10 minutes
Cook time: 20 minutes
1 serve per portion
Splash of olive oil
1 medium onion, chopped
2 garlic cloves, finely diced
Red chilli, diced finely (optional)
½ medium cabbage, chopped
1 medium apple, skin on, cored and finely diced ~500 ml vegetable or chicken stock, salt reduced 1 ½ teaspoons cumin
¼ teaspoon fennel seeds
Cracked pepper to taste
HEAT frying pan over low heat then add oil. Add chopped onions, garlic and chilli to pan and fry, stirring occasionally, until onion is translucent (about 5 minutes).
ADD cabbage, apple, cumin, fennel seeds and one cup of stock.
BRING to the boil stirring constantly.
REDUCE heat and simmer for about 15 minutes, until the cabbage has softened and cooked through. Keep adding the remaining stock as the cabbage cooks. Most of the stock should reduce by the time the cabbage is cooked through.
SERVE with cracked pepper.
Recipe courtesy of Gabriella Field, Tin Can Bay Branch