The recipe is adapted from Judy Ridgway’s Quick After-work Vegetarian Cookbook. Some of the recipes have become standbys., an excellent book.
- 1 onion, peeled and sliced
- 1 hot green chilli
- 2 tsp sweet paprika
- 2 tbsp olive oil
- 1/2 head white cabbage, shredded
- 1 can chopped tomatoes
- juice of 1/2 a lime
- 75ml stock
- Salt and pepper
- fry the sliced onion and chilli in the olive oil over a high head for 4-5 minutes, until lightly browned
- Add the rest of the ingredients, and bring to a simmer. Cook over a medium heat, turning the vegetables from time to time, for about 8 minutes, when the cabbage will be tender.
This recipe is best as a side-dish.