We're spoilt for fantastic food shops in East Dulwich. But Pretty Traditional, the grocers on Northcross Road, need to think about changing their name. Perhaps Very Modern or Bloody Brilliant would suit them more. Look at this spring cabbage - it's still got its outer leaves on! The armful of King Edwards I scooped up to make roasties with had clearly never been washed (and certainly not in diluted disinfectant) and my onions were small, sweet and organic. Total price £3.02. Flipping Fantastic!Stir fried spring cabbage with chorizo
Serves 4
1 tbsp olive oil
75g chorizo sausage, roughly chopped (smoked bacon or pancetta can be used instead)
1 - 2 lovely onions, sliced
1 lovely spring cabbage, sliced into 1 - 2cm wide strips
1 garlic clove, chopped
Heat the oil in a wok and cook the onion and chorizo over a gentle heat for 5 minutes until the onions start to soften and colour a little.
Meanwhile, cook the cabbage in a pan of boiling, salted water for 2 minutes. Add the garlic and cook for a further 30 seconds. Drain very well and add to the wok.
Turn the heat as high as possible and stir fry for 3 - 4 minutes until the cabbage starts to catch slightly on the bottom of the wok. Eat hot. Very nice with a roast chicken.
2 comments:
Undoubtedly, PT is one of the very best things about living in East Dulwich. Chris and his boys really know their onions. And their fruit, root vegetables, beans and spuds. It's great to buy veg from someone who takes it seriously. He'll tell you what's good, what's in season...and come the tail end of Autumn, who can resist the rare-breed Brogdale English Apples!
Isn't cabbage just the most under rated and best vegetable in the world! I love 'em, particularly a nice savoy! There's a bloke who goes in my local pub and he swears by drinking the cabbage water after boiling! That's the only thing I don't think I find attractive when it comes to cabbage...
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