Lunch is looming and I have it in mind for us to finish the spinach and red onion frittatta left-over from Saturday–with a green salad.
I have some difficulty finding the plastic box it’s stored in among the rest of the left-overs waiting their turn.
A pretty cabbage (red drumhead) is sitting in the fridge too, as cabbages and cauliflowers are wont to do.
One of the legion of left-overs in the fridge was the remains of the red lentils with cabbage and tomato.
I sneaked a taste and changed my mind about lunch–it was too good to let go!
It needed something green to go with it–THE CABBAGE!
1 medium savoy cabbage (red drumheads are not always easy to find)–outer leaves removed, quartered, cored and halved
2 apples–peeled, quartered, cored and halved
2 tbs olive oil
10 juniper berries–lightly crushed with the flat of a knife
5 fl oz white wine
salt
plenty of black pepper
- Pour the oil into a shallow pan (with a lid) and arrange the cabbage and apple “eighths” prettily.
- Squash the juniper berries with the flat of a knife and sprinkle them over and in between.
- Sprinkle the wine over, a good grinding of the pepper mill and some salt.
- Cover the pan and cook for about 30 minutes.
- Pick a leaf of cabbage from the pan and test for doneness.
- Serve hot.
- The fridge is looking tidier–should be no problem finding the frittatta tomorrow…
- Left-overs rule, OK?
Robin Ellis 