Curried Pointed Cabbage Stir Fry With Apples & Raisins


1 large white onion, peeled & finely diced
1 fat clove of garlic, peeled & finely diced
2 sweet apples, peeled, cored & diced into small pieces
450 gr.s leaned pointed cabbage, the nerve cut out & cut into smaller long strips about 0.5 thick
EVOO, a fruity one
1 tablespoon mild curry powder,
1/2 teaspoon ginger powder
2 tablespoons dark raisins
2 tablespoons finely cut pecans, to serve


Take your wok & add some EVOO. Using kitchen paper, smear the oil all over the wok. Heat on a medium heat. When hot, add the diced onion & garlic. Stir fry for about 1 to 2 minutes.
Add the ginger & curry powder. Add a bit of EVOO, if necessary. Stir fry for about 2 minutes.
Now, add the diced apple & raisins & stir fry for about 2 to 3 minutes. Sometimes, I put the lid on the wok to capture the heat, during a few minutes.
Add the shredded cabbage & stir fry for about 2 to 5 minutes until the cabbage is wilted but still has a crunch. It musn't be raw but just right. Finally, when everything is nearly ready, add some sea salt all over the dish. Taste! It has to taste fab! Stir everything round & check the cabbage one last time.
Take your plate & serve a good serving on your plate. Sprinkle some of the cut up pecans over the cabbage stir fry.




Recently, I discovered pointed cabbage. In Dutch, we call it: spitskool. Enjoy with boiled potatoes & a good veggie burger. MMMMMM....


6 servings


Sunday, January 31, 2010 - 12:39am


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