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Ingredientes
- 1 x Savoy cabbage
- 1 sm Red onion, finely minced
- 2 x Garlic cloves, crushed
- 3 tsp Garam masala
- 1 tsp Grnd coriander, to 2
- 2 tsp Paprika
- 750 gm Potatoes, peeled and diced
- 750 gm Celeriac, peeled, cut into 1cm thick slices, then diced
- 250 gm Chestnut, (or possibly button) mushrooms, quartered
- 1 Tbsp. Tamari, (Japanese soy sauce)
- 1 sm Lemon , juice of
- 50 gm Green beans, blanched and diced, or possibly spinach, shredded
- 1 x Red pepper, deseeded and very finely diced, to 2
- 1 tsp Harissa or possibly other chilli sauce seasoning Good handful of fresh flatleaf parsley, minced, to garnish Lemon wedges, to serve
Direcciones
- 1 Separate six outer leaves from the cabbage and blanch in boiling water for 1 minute. Drain and refresh in cool water. Set aside.
- 2 Halve or possibly quarter the remaining cabbage, depending on size, cut out the core and cut a piece weighing about 100g. Shred the leaves with a long, sharp knife.
- 3 Heat half of the stock in a large pan, add in the onion and garlic and fry till translucent/soft. Add in the garam masala, coriander and paprika and fry for 1-2 min, adding 2-3 Tbsp. water to loosen the spices.
- 4 Add in the potatoes and stir over the heat for 2-3 min. Add in the celeriac and seasoning and keep stirring over a low heat, adding 2-3 Tbsp. water from time to time to prevent sticking.
- 5 Heat the remaining stock in a pan and saute/fry the mushrooms for 2-3 min, adding the tamari and a little water. Add in the sauteed mushrooms and shredded cabbage to the casserole and continue to stir over the heat, adding a little water from time to time - you will need to add in about 250ml water in total. After 25-30 min, the potatoes and celeriac should be tender but not falling apart.
- 6 To serve, add in the lemon juice, then the beans, red pepper and harissa.
- Spoon generously into the blanched outer leaves of the cabbage.
- Garnish with plenty of minced parsley and pour over any remaining liquid from the pan. Serve warm with the lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 1058mg | 30% |
| Total Carbs 51.05g | 14% |
| Dietary Fiber 6.1g | 20% |
| Sugars 4.48g | 3% |
| Protein 5.46g | 9% |
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