Thursday, 3 November 2016
Pineapple and, cabbage
Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
Cabbage Casserole Tutti Fruiti, China
675g cabbage, shredded; 1 small apple, peeled, cored and sliced; 1 small peach, peeled, stoned,(pitted) and sliced; 1 slice fresh pineapple, cubed; 150ml natural yoghurt; 150ml water; 15g arrowroot; salt and pepper; 50g grated onion; 50g butter; 50g fresh breadcrumbs
1 Boil the cabbage in salted water for 5 minutes. Drain and reserve the cabbage water.
2 Heat the oven to 190°C.
3 Place the cabbage in an ovenproof dish with the apple, peach and pineapple.
4 Boil 300ml cabbage water. Mix together the yoghurt, water and arrowroot and add to the cabbage water, stirring until it thickens. Season with salt and pepper and simmer for 5 minutes.
5 Add the grated onion and pour onto the cabbage and fruit mixture. Place in the oven for 15 minutes.
6 Meanwhile, melt the butter in a pan and shallow-fry the breadcrumbs until golden-brown and crisp. When the cabbage casserole is cooked, remove from the oven, sprinkle with breadcrumbs and serve.