Braised Cabbage

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Ingredients:

½ green cabbage, outer leaves removed
2 tbsp extra virgin olive oil
½ onion, sliced
3 cloves garlic, finely chopped
1 tart apple, peeled and grated
3 ½ fl oz (100ml) red wine vinegar
2 ¼ oz (60 g) or 1/3 C brown sugar
2 C (500ml) white wine
2 C (500ml) Chicken/vegetable stock or water
salt and pepper to taste

Directions:

Slice the cabbage. Heat the oil in a deep saucepan and cook the onion, garlic and a pinch of salt over low heat for 2 minutes or until soft. Add the cabbage and cook for 5 to 7 minutes, also until soft.

Add the apple, vinegar and sugar and cook for a further 3 minutes. Add the wine and simmer on a medium - low heat for 30 minutes, stirring occasionally. Add the stock or water, cover and simmer on low heat for a further 1 hour. Season to taste.

Variations
Add caraway, cumin, dill, tarragon or thyme when adding the stock. You can also replace the red wine vinegar with vinegar of your choice.

Try adding cooked bacon, sour cream, or mustard to the finished dish.

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Ingredients:

½ cauliflower
extra virgin olive oil
1 onion, sliced
2 cloves garlic, minced
1 C (250ml) water or chicken stock
1 tsp curry powder
1 ½ oz (40 g) or ¼ C pine nuts
1 oz (30g) or ¼ C raisins, soaked in warm water for 5 min.
salt and pepper to taste

Directions:

Cut the cauliflower into florets.

Heat the oil in a saucepan. Add the onion and garlic with a pinch of salt and cook over medium-high heat until soft.

Add the cauliflower, stock or water - it should reach halfway up the cauliflower.

Add the curry powder and reduce the heat to medium-low. Cook for 5 minutes until the cauliflower is cooked and the liquid reduced.

Add the pine nuts and drained raisins. Season to taste.

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Ingredients:

2 ¼ lb (1kg) broccoli
3 1/3 C (800ml) water or chicken/vegetable stock
salt and pepper

Directions:

Cut broccoli into florets. Bring water or chicken stock to a boil in a pan. Add the broccoli and simmer until tender and bright green. Drain, reserving the liquid.

Blend the broccoli in a blender, with enough of the liquid to give a desired consistency (approximately half of the amount of broccoli). Reheat the soup in a pan. Add salt and pepper to desired taste.

Variations
Try serving the soup with a drizzle of extra virgin olive oil, slivered almonds or a sprinkle of cheese (parmesan, swiss).

For a cauliflower soup, replace the broccoli with cauliflower