When The Understudy Is The Star Of The Show

Photo © Rob Jones

Cold, wet and windy today … and that’s an understatement.

Which always throws up the problem of what to eat that doesn’t involve walking all the way down to the shops, getting soaked and labouring back up the hill with a heavy bag.

Quick look in the fridge … it’s a bit bare. Packet of beef mince. That’s OK. Bit small. Need to fill it out somehow to feed the hungry mouths.

Mince and potatoes. Fine. Can’t go wrong with that… (Mince in pan. Spoonful of yeast extract, chopped garlic, Smokes Paprika. Fry the onions in a separate pan, sprinkle in some beef stock cube. Then combine. Slice potatoes. Soften in microwave for ten mins or so. Into a pan in the oven with some hot oil to give them a roasty taste.

Oh no … still looks a bit meagre for large appetites.

Dash to the larder - Pak Choy??? a few sad carrots, and … bingo Red Cabbage.

Now normally I would slice the cabbage, boil it to within an inch of its life with some brown sugar, red wine vinegar, a handful of mixed fruit.

But no time.

Let’s go for stirfry instead. (Took 10 Mins)

In a pan, a chunk of butter. Really finely chop half a red cabbage, a grated apple, and an onion. Throw into the pan. Put on a lid so it steams a bit too. When soft, sprinkle in a tablespoon of brown sugar, a level teaspoon of nutmeg and a tablespoon of Red Wine Vinegar. Sautée for a little while longer.

Serve with the Mince and Potatoes, and watch them wince as the Cabbage picks up a string of awards.

RJ