Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen

3 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, crushed

1 chilli, chopped

500g cabbage, preferably Hispi or January King, shredded

juice of

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lemon

1 tablespoon chopped coriander

sea salt and freshly ground black pepper

For the lentils:

100g Puy lentils

2 garlic cloves, peeled

1 tablespoon olive oil

First cook the lentils. Put them in a pan with the garlic and add enough water to cover. Bring to the boil, then reduce the heat and simmer for about 30 minutes, until tender, topping up the water if necessary. Drain, then season well and mix in the olive oil.

For the cabbage, heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes, until softened. Add the shredded cabbage and season well. Cook, stirring, over a high heat, until wilted. Stir in the lemon juice, lentils and coriander and adjust the seasoning.

Gujerati Cabbage and Carrot (#ulink_e9c91f46-d23c-553d-9b02-d8452c05e9b5)

This is based on a recipe from Madhur Jaffrey’s first cookbook. It makes a wonderful accompaniment to curries. Any type of cabbage will do but Savoy is best.

Serves 4

1 tablespoon vegetable oil

1 tablespoon black mustard seeds

1 dried chilli

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cabbage, thinly sliced

2 carrots, coarsely grated

1 tablespoon caster sugar

juice of

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lemon

sea salt and freshly ground black pepper

Heat the oil in a wok and add the mustard seeds and chilli. When the seeds start to pop, add the cabbage and carrots and stir-fry for 5 minutes. Add all the rest of the ingredients and cook for a minute longer. Serve immediately.

Stuffed Cabbage (#ulink_639956a3-6758-524c-9814-d9edd6e08e2f)

We have a number of Eastern Europeans working at the farm and we occasionally try and serve dishes in the staff canteen that will remind them of home. We also once did couscous for Norddine, our sole Moroccan worker, only to discover that he hated our version. Fortunately this stuffed cabbage went down rather better.

Serves 6

1 medium Savoy cabbage

600g sauerkraut

250g minced beef

250g minced pork

50g long grain rice, cooked

1 egg

1 teaspoon salt

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teaspoon ground black pepper

4 smoked streaky bacon rashers, cut into thin strips

2 onions, chopped

3 garlic cloves, crushed

1 tablespoon paprika

a pinch of cayenne pepper

400g can of chopped tomatoes

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