This is a really yummy side dish I developed over the Christmas holidays. I was trying to think of new things to serve alongside leftover turkey and ham, and this was fantastic with both. It does not take long to make either. It’s really colourful and fresh, and also very economical - always a plus this time of year!
2 tablespoons oil (I used olive, but sunflower or Canola would be fine)
1 red onion
1 tablespoon sugar
1 small cabbage, shredded
¼ cup Madeira or sherry
¼ chicken stock (made from a cube is absolutely fine)
1 tbsp soy sauce
½ cup frozen peas
Heat the oil in a frying pan (with a lid) and sauté the red onion over low heat until it is just beginning to soften. Add the sugar and stir to mix through.
Turn up the heat to medium and add the shredded cabbage. Stir-fry for a few minutes until the cabbage is tender-crisp. Add the Madeira or sherry and the chicken stock, along with the soy sauce. Stir to mix and bring to the boil. Allow to bubble away for a minute or so just to let the liquid reduce a bit. Stir in the frozen peas. Then put the lid on the frying pan, lower the heat and cook for about three to five minutes. (You still want the peas to be nice, bright green.)
Serve with just about anything, from turkey or chicken to ham or even fish. Unfortunately I never managed to get a photograph of this one – it kept disappearing too quickly!
I’ve linked this post up to my three favourite Tuesday recipe exchanges - Tempt My Tummy Tuesdays at Blessed with Grace, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesdays at the Table at All the Small Stuff.
Happy New Year Everyone! And don’t forget to enter my Le Creuset Giveaway if you haven’t already - the deadline is fast approaching!!