8 hard boiled (cooked) (cooked) eggs
1 large green (large head Savoy) cabbage
1 large onion
1 clove garlic
2 tbls (50 g) 2 oz almonds
60 ml (4 tbls) oil
15 ml (1 tbls) hot Madras curry powder
120 ml (8 tbls) stock
2 oz (50 g) 1/4 cup sultanas (golden raisins) (white raisins (muscats)
3 oz (75 g) 2-3 cups fresh wholemeal (whole grain) breadcrumbs
1 large green (large head Savoy) cabbage
1 large onion
1 clove garlic
2 tbls (50 g) 2 oz almonds
60 ml (4 tbls) oil
15 ml (1 tbls) hot Madras curry powder
120 ml (8 tbls) stock
2 oz (50 g) 1/4 cup sultanas (golden raisins) (white raisins (muscats)
3 oz (75 g) 2-3 cups fresh wholemeal (whole grain) breadcrumbs
method
1. Peel the eggs. Shred the cabbage, quarter and thinly slice the onion and finely chop the garlic. Blanch and split the almonds.
2. Heat the oil in a large saucepan on a low heat.
3. Mix in the onion garlic and curry powder and cook until the onion is soft.
4. Mix in the cabbage and pour in the stock. Cover and cook for 10 minutes.
5. Slice the eggs into rounds.
6. Toss the almonds and sultanas (white raisins) into the cabbage and put half the mixture into a 1.45 L (2 1/2 pt) or 6 cup heatproof dish.
7. Arrange half the eggs on top.
8. Put in the remaining cabbage and top with the rest of the eggs.
9. Scatter the breadcrumbs over the eggs and put the dish under a high grill for the eggs to brown.
2. Heat the oil in a large saucepan on a low heat.
3. Mix in the onion garlic and curry powder and cook until the onion is soft.
4. Mix in the cabbage and pour in the stock. Cover and cook for 10 minutes.
5. Slice the eggs into rounds.
6. Toss the almonds and sultanas (white raisins) into the cabbage and put half the mixture into a 1.45 L (2 1/2 pt) or 6 cup heatproof dish.
7. Arrange half the eggs on top.
8. Put in the remaining cabbage and top with the rest of the eggs.
9. Scatter the breadcrumbs over the eggs and put the dish under a high grill for the eggs to brown.
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