Green Cabbage Thoran
Here’s a Savoy cabbage grown on the allotment and here’s a favourite recipe that I slightly adapted from a Sainsbury cook book Indian by Das Streedharan. I substituted the white cabbage for my green one and it was so delicious I would like to pass it on.
It serves 6 as a side dish with other Indian food and it freezes well.
Heat 5tbsp of oil in a pan. Fry 1 1/2 tbsp of mustard seeds until they pop. Add 10 dried curry leaves and 1 tsp onion seeds and cook and stir for 2 mins before adding 3 finely sliced onions and 1 tsp of chopped red chillies (flakes are just as good). Cook on a high heat for 1 minute, then cook gently until the onions are soft about 20 minutes. Add salt and 1tsp of turmeric and then stir in the finely shredded cabbage and cook covered for a further 15 mins. Add a tin of coconut milk and cook for 10mins then serve piping hot.
This week I have picked a very small pot of greenery since we are off to Seville for a few days. One of the interesting things about my experiment is that I now really appreciate the few flowers that are in bloom in the depth of winter. And it’s not so much the impact they add to the garden since they are scattered in various areas and they really don’t add much to the overall design. But concentrated in a pot on the kitchen table is a great way to enjoy whatever is in bloom. Grouped together like this, just 5 stems of Vinca Major, really lift my spirits. And it seems the more I pick the more it puts out new flower stems each week.