Budget food/living

'twas. local tescos had loads going off on special offer.
This week I've pretty much survived off japanese inspired coleslaw, barszhxeshe, and other variants.
Red-cabbage- best natural food colouring you can get- think it can be made flavour neutral too.
Probably same as carrot.

I like nice sticky red cabbage, but not as sickly sweat as served in Britain (or France for that matter, you know, with raisins).

I love young spring cabbages cooked with dill. Sometimes it would be cooked with lardons and some tomato, but that's not essential. Served with new potatoes and a knob of butter. It tastes of early Summer in the countryside :-)

1 new green cabbage
2 large onions
1 spoon of oil / olive
1 bay leaf
3 allspice (pimenta) berries - we call it "English spice"
1-2 juniper berries
5 black peppercorns
1 teaspoon of salt
½ teaspoon of ground pepper
pinch of chilli
bunch of fresh dill
200 ml vegetable stock

Wash cabbage and cut it into medium size strips. Peel and chop the onion.
Heat up the oil in the iron cast pan, fry onion until golden.
Chuck in the cabbage and spices, pour in the stock.
Stew for 20-25 min. At the end remove the lid and make sure cabbage doesn't stick to the bottom. Reduce most of the liquid.
Check for the taste - add salt or paper to taste.
Chop the dill and stir in with the cabbage. Cook for another 2-3 mins.
It's not supposed to be overcooked - it's a spring dish, not a winter warmer.
Served with new potatoes or buttered farmhouse loaf.
If you're a carnivore, fry some lardons and mix with the cabbage.