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Truly magnificent cabbage

Published 4 November, 2006

Cabbage. It even sounds boring doesn't it? Like a dirty old wrung out dishcloth. The thing is, cabbage is exceedingly good for you, so I'm told at least. It contains all sorts of funky compounds that big up your healthiness, so a cabbage recipe that makes cabbage palatable (and more) is a very good thing.

How to make truly magnificent gluten free cabbage

One sweetheart or savoy cabbage cut it into 1 cm strips
1 handfuls pine nuts
Olive oil
Freshly ground black pepper
Juice of 1 lemon

Steam your cabbage for about 6-8 minutes. Keep testing to ensure it doesn't get overdone - you need some crunch left. While it's cooking, toast the pine nuts on a dry pan until light brown. Crush half the pine nuts by rolling them with a rolling pin (or jam jar) on a chopping board.

Drain the cabbage, pour over a couple of glugs of olive oil, add the crushed and whole nuts, the lemon juice and season with black pepper.

Next time you tell em they're getting cabbage, you can surprise them with truly magnificent gluten free cabbage. And I won't mind if you pretend you made it up ;-) Let me know what you think.

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