Sorry about the quiet period – been very busy at work and not had chance to try out any new recipes. But I managed to squeeze a new one in today, just for you! Consider it a late Valentine’s gift, with extra cabbage, if you will.
Ahh, sundried tomatoes in olive oil, how I adore you. Got a jar for Xmas and finally caved in and opened it. I always swear I’ll save the tomato-infused oil and use it on something special; what actually happens is that I end up pouring it into a bowl, scooping it up with bread and salt and scarfing it down in a very unladylike oil-dribbling-down-your-chin kind of way. And they were perfect for the below recipe, as a strong-tasting, oily, chewy vegetarian substitute for anchovies….
(excitingly-blurry photo of said dish will be up when my new computer stops firkin’ about – Bloody Windows 8).
EDIT: Got it! (bloody Windows 8).
Slices of bread, torn into large chunks
Half an onion, chopped
Decent handful of sundried tomatoes, chopped into chunks (if you don’t have these, I reckon black or green olives might be a good substitute)
Couple slices cheddar
Parmesan, or other grated hard cheese
Around a third of a savoy cabbage, torn/chopped into medium small chunks
Hot vegetable stock
Lightly grill or toast the bread, until firm but not burnt.
Heat the olive oil in a wok or saucepan on medium high, heat the garlic for 30 seconds until fragrant.
Add the onion, fry for a minute or so, until very lightly golden.
Add the cabbage, salt and tomatoes, stirfry gently for a few minutes.
Heat the oven to 180 degrees.
Get a large casserole or baking dish and layer the ingredients as follows: bread, cabbage mix, cheddar/parmesan/nutmeg, bread, cabbage mix, cheddar/parmesan/nutmeg, bread, and a final generous sprinkle on the top of parmesan.
Pour the hot stock over it until near the top of the mix.
Bake in oven for 25 – 30 minutes, serve hot.