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Red Cabbage with Mixed Vegetables Recipe
(Serves 2.)
Fresh vegetables:
- 12 Pitted Kalamata
- 1 Tsp of extra virgin olive oil
- 3 Slices of red cabbage
- 3 Button Mushrooms
- 1 Clove of garlic
- 1 Red potato
- 1 Vegetable stock cube
- 1 Brown onion
- 3 Cherry tomatoes
Frozen vegetables:
- 1/4 packet of peas
- 1/2 Winter Vegetables consisting of carrots, beans, cauliflower and broccoli.
Method:
Pour a cup of water into a non-stick stewing pan and add the teaspoon of extra virgin olive oil.
Spread evenly across the stewing pan
Rinse the pitted olives under cold running water and slice them in half to remove any seeds.
Dice the red cabbage into smaller pieces.
Slice the three-button mushrooms into smaller pieces.
Remove the outer skin from the garlic clove and dice.
Peel the red-skinned potato and dice.
Vegetable stock cube, thinly sliced.
I use the Massell brand for the vegetable stock cube as I am allergic to Monosodium L Glutamate. I have never experienced any effects from this brand.
No more tears cutting onions.
Cut through the outer skin of the brown onion and remove the skin. Chop the onion slices into smaller pieces.
Three cherry tomatoes, rinse under cold running water and slice in three parts.
Add all the frozen vegetables mentioned above.
The water level will increase when the frozen vegetables start melting. It will reduce when this semi-steaming process progresses.
In the interim, begin mixing the ingredients in the stewing pan.
When the ingredients have somewhat reduced, try it for taste. Has it reached the level of your preference?
Add more of the vegetable stock if it is weak in taste.
If the level of taste is too strong, add more water.
Enjoy!
To the very best of your health,
Julie Eden