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Cabbage is crisp, affordable and in season at the moment. I love that within minutes I can be sitting down to a fulfilling bowl of goodness.
Cabbage with carraway
Serves 4 as a side
½ medium-sized cabbage, sliced thinly
1 Tbsp rapeseed oil or any good quality oil
sprig or two of thyme
1 tsp caraway seeds
handful parsley, chopped roughly
1 Tbsp cider vinegar
2-3 Tbsp creme fraiche
salt and freshly cracked pepper
In a large fry pan or saucepan add the butter and oil. When the butter has melted and gone a little frothy add the thyme and caraway seeds, cook for about 1 minute or until fragrant. Add the cabbage and a little seasoning, cook quickly for 2 minutes, add the vinegar and allow to evaporate, finish with the creme fraiche and parsley. Stir to combine and allow the creme fraiche to loosen through the cabbage. Check for seasoning and adjust if necessary.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings. For more go to tasteofmylife.com.