Tuesday, June 16, 2015

Taro and Red Cabbage

1 Small to medium red cabbage
3 Red onions
1 Sour apple
Olive oil
2 Juniper berries
1 Bay leaf
300 ml hot water/ stock

1 Large taro corm (Pacific)
Samoan pink variety if available. NB oxalic acid!
or in EU
1 Fresh white celeriac

You might want to use rubber gloves to prepare the cabbage and the taro.
Remove outer leaves from cabbage, quarter and remove core.
Cut onion into wedges and fry in olive oil.
Cut cabbage very finely. Add cabbage when onions are translucent. Boil water or stock and add some so that the cabbage is half covered. Add the spices
Peel the apple and cut into 8 pieces, add, cover and simmer for 30 min.

Wash and peel the taro/celeriac. Cut into big chunks and steam for approx. 25 min.
One could also fry the precooked taro/celeriac in olive oil as chips if one so desired.

Sprinkle cabbage with fresh thyme and serve with the taro/celeriac and a crisp green salad.

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