Red cabbage and Belazu preserved lemons: Difference between revisions
From Cookipedia
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 1 hour 30 minutes | |CookTime = 1 hour 30 minutes | ||
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Another [[Vegetarian|vegetarian]] side-dish recipe in which to use your [[Preserved lemons|preserved lemons]]. | Another [[Vegetarian|vegetarian]] side-dish recipe in which to use your [[Preserved lemons|preserved lemons]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 tablespoons [[Belazu]] [[Extra virgin olive oil|extra virgin olive oil]] | | 2 tablespoons [[Belazu]] [[Extra virgin olive oil|extra virgin olive oil]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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===Belazu products used in this recipe=== | ===Belazu products used in this recipe=== | ||
* [http://www.mybelazu.com/details/early-harvest.html Belazu Early Harvest Extra Virgin Olive Oil Unfiltered] | * [http://www.mybelazu.com/details/early-harvest.html Belazu Early Harvest Extra Virgin Olive Oil Unfiltered] | ||
* [http://www.mybelazu.com/products/extra | * [http://www.mybelazu.com/products/extra virgin-olive-oils.html Belazu Extra virgin olive oil] | ||
* [http://www.mybelazu.com/details/premier-choix.html Belazu Premier Choix Extra Virgin Olive Oil] | * [http://www.mybelazu.com/details/premier-choix.html Belazu Premier Choix Extra Virgin Olive Oil] | ||
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | * [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | ||
Revision as of 06:52, 27 December 2014
| Red cabbage and Belazu preserved lemons | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
|
Another vegetarian side-dish recipe in which to use your preserved lemons.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons Belazu extra virgin olive oil
- 4 garlic cloves, peeled but whole
- 2 cloves
- 1 cinnamon stick
- ½ teaspoon cumin seeds
- 1 medium onion, sliced
- 1 medium red cabbage, cored and roughly chopped
- 2 Belazu preserved lemons
- 2 tablespoons sultanas
- 2 tablespoons white wine vinegar
- 1 tablespoon brown sugar
- 125ml fresh vegetable stock
- Freshly chopped coriander
Mise en place
- Preheat the oven to 180C / fan160 / gas 4
Method
- Heat the oil in a flameproof casserole with a lid over a medium heat.
- Fry the garlic, cloves and cinnamon together until the garlic starts to brown. Add the cumin and onion and stir to coat in the spicy oil.
- Add the cabbage and stir again.
- Halve the lemons, then discard all the soggy bits inside. Slice the skin thinly and add to the cabbage. Add the sultanas, vinegar, sugar and stock and stir well.
- Cover and put in the oven for 50 minutes until the cabbage has softened.
- Remove from the oven and rest, covered for another 30 minutes.
- Discard the cinnamon and top with chopped fresh coriander.
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This recipe originated from the recipe section of Belazu.com
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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.