TRICOLOUR CABBAGE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the cabbage in wedges and slice away the core. Cut crossways into fine slices, discarding any thick ribs.
- Place the red cabbage in the bottom of a large steamer basket with the savoy and white cabbage on top. Cover and steam over boiling water for 5 minutes. The cabbage should be tender but still crunchy and the colours bright.
- Meanwhile, dry-fry the sesame seeds until the aroma is released. Melt the butter in a small saucepan. Add the sesame seeds.
- Making sure any liquid from the red cabbage has dripped from the base of the steamer basket, transfer the cabbage to a heated serving dish.
- Season generously with sea salt and pepper. Pour the melted butter over the cabbage, sprinkle with the coriander, and toss gently to mix the colours.
INGREDIENTS
- 300 grams each of red, white and savoy cabbage
- 3 teaspoon sesame seeds
- 50 grams butter
- Coarse sea salt
- Pepper to taste
- 5 tablespoon finely chopped coriander leaves
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