I remember when I was a child my dad use to make cabbage when we would be running out of money, it is a very cheap and unappreciated vegetable that people tent to use it only to garnish other dishes, but this is a very good example that the humble cabbage can deliver 100% satisfaction.
It is a very simple recipe to follow and make, but pack with flavour, specially if you sprinkle it with dry chili, in this case I use árbol chili, but my dad used to use piquín chili, which is a bit more spicy, I also used a cheese that I get here in London called Anari and it is similar to the Panela cheese we have in Mexico.
You can have it as a main vegetarian dish accompanied with rice or as a side dish.
So however you have it with, you will love this recipe. Enjoy!
Prep 10 min
Cook 15 min approx
- 1 medium cabbage shredded finely
- 3 medium fresh chopped tomatoes
- 1 chopped onion
- 10 ml water
- 2 tbsp rapeseed oil
- Salt and pepper to taste
- Anari or feta cheese
- Any dry chili of your preference
In a big casserole dish eat the oil, add all the vegetables and stir, add the water and put the lid and let simmer at low heat for 5 min, then stir again and continue cooking for 10 min, check if the cabbage is cook but still a bit firm and turn the heat off.