QUICK FIX RECIPE: CABBAGE AND WALNUT STIR-FRY

[Guest guest]

This dish surprised me when I first made it. It not only looks dramatic, it

tastes really

wonderful - fit for your next batch of visitors It's flavours come from the

walnut oil,

garlic, lemon, mustard and of course the caraway seeds. If you don't care for

caraway,

substitute poppy seeds.

 

CABBAGE & WALNUT STIR-FRY (A QUICK FIX)

 

This is a good light meal or an excellent side dish to a regular meal. It does

work without

the walnut oil, but I really recommend you try it with! Lovely lovely lovely.

 

12 ounces red cabbage, very thinly shredded

12 ounces white cabbage, very thinly shredded

4 Tbsp oil (your choice)

1 Tbsp walnut oil

2-3 garlic cloves, crushed and chopped

7-8 green/spring onions, chopped

225 g / 8 ounces firm tofu, cut into cubes

2 Tbsp fresh lemon juice

3-1/2 ounces walnut halves

2 tsp Dijon justard

2 tsp caraway seeds (or if disliked - a pity - you could use poppy seeds)

salt to taste

freshly ground black pepper to taste

 

Heat the oils together in a heavy skillet and add the cabbage, garlic, green

onions and

tofu, stirring for about 5 minutes.

 

Now add the walnuts, lemon juice, Dijon mustard and salt and pepper and cook

until the

cabbage is tender, around 5 minutes.

 

Sprinkle with the caraway seeds and serve.

 

Love, Pat