veg
serves 4
90g / 3oz butter
1 large onion, sliced finely
1 small hard white cabbage, or 1/2 large one, cored
and finely shredded
15ml / 1 tbsp cumin seeds
15ml / 1 tbsp fresh chives, snipped
30g / 2 tbsp white wine or chili flavoured vinegar
salt and freshly ground black pepper
Melt the butter in a large saucepan, add the onion and fry until
softened. Tip the cabbage and stir well. Cover and cook over
a low heat for about 20 minutes or until the cabbage is limp and soft, stirring
occasionally.
Meanwhile, toast the cumin seeds in a hot dry frying pan for about 1
minute.
Transfer them to a mortar and pestle and bruise. Add the cumin to the
cabbage with the vinegar, and season with salt and plenty of black pepper.
Increase the heat and stir-fry the cabbage for 3-4 minutes so that some of
the vinegar evaporates. Put the lid back on the pan, reduce the heat
to almost nothing and stew for a further 15 minutes.
Tip the cabbage into a hot serving dish and sprinkle over the
chives.