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.

Serves 4