Many recipes in Kenya begin with brown chopped onions and add chopped tomatoes. This recipe is no different. I also add some garlic. We have a serious lack of lettuce, but a plethora of cabbage, with heads the size of oxcart wheels. In an effort to find more uses for this, I asked some cooks here how they cooked cabbage. You can get good results even without the jiko (charcoal stove) and soferia (open pan.)
1 tbsp butter. Melt in frying pan.
1 med. Onion chopped and browned
1 large Roma tomato chopped and tossed in with the onion and cooked.
3 cloves garlic, chopped—also cooked along with onion and tomato.
½ head of cabbage, chopped. I like it more finely sliced and then cut in-- oh, 2” or so bits.
Salt and pepper to taste
When the onions are soft and brown, add the cabbage to the frying pan. You do not need to add water. Cover and let steam a bit. Stir and mix periodically. (I find a spatula works well for this.) In about 5 minutes the cabbage should be cooked- soft and translucent. Make sure onion and tomato is uniformly distributed.
Serve and enjoy.
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