Cabbage with Walnuts and Sesame Seeds
A few walnuts, sesame seeds and half a glass of white wine can turn a cabbage into an extremely tasty and elegant vegetable dish. The wine and sugar in this recipe help to keep the cabbage tasting sweet, and as long as the cabbage is not overcooked it will smell fresh and appetising. Cabbage should be tender but still slightly crisp after it has been cooked. Fish goes especially well with this dish but it is also excellent with most chicken and pork dishes. Crunchy strips of savoy cabbage are sauteed in a little butter and wine. With the added flavour and texture of toasted walnuts and sesame seeds, an ordinary vegetable is transformed into a sophisticated dish.
- 1 1/2 lb savoy or white cabbage
- 1 tablespoon walnut or olive oil
- 4 oz shelled half walnuts
- 2 oz sesame seeds
- 1 oz butter
- 1/2 glass white wine or vermouth
- 1/2 teaspoon ground nutmeg
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- Put the oil in a large frying pan and add the walnuts. Cook over a moderate heat for 2 - 3 minutes, taking care not to burn them, then add the sesame seeds and cook for another 2 minutes, until lightly toasted. Remove from the pan and set aside.
- Wash the cabbage thoroughly, discarding any damaged or coarse leaves. Cut out the tough heart of the cabbage with a sharp knife and chop the cabbage into very thin shreds.
- Add the butter and wine, or vermouth, to a large pan and add the cabbage and cook for 4-5 minutes, stirring frequently. Then mix in the nutmeg, sugar, sesame seeds and walnuts.
- Season to taste, transfer to a serving dish and serve.
Calories: 420 kcal
Carbohydrates: 19 g
Protein: 10 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 102 mg
Potassium: 603 mg
Fiber: 9 g
Sugar: 6 g
Vitamin A: 1885 IU
Vitamin C: 53 mg
Calcium: 230 mg
Iron: 4 mg