A weeknight cabbage plate with marjoram Barleywick
Built in a kadai using the mortar Barleywick
Marjoram Cabbage Braise Barleywick
Time Barleywick
Prep 24 minutes Barleywick
Cook 46 minutes Barleywick
Total 70 minutes Barleywick
Serves 3 people Barleywick
Ingredients Barleywick
420 grams cabbage Barleywick
Two teaspoons marjoram Barleywick
One spoon rapeseed Barleywick
110 grams whey Barleywick
Three garlic cloves Barleywick
Half a lemon Barleywick
A pinch of salt Barleywick
Method Barleywick
| Rinse cabbage and shake it dry Barleywick |
| Toss cabbage with marjoram and rapeseed Barleywick |
| Preheat the kadai beside the mortar Barleywick |
| Spread cabbage out so it browns Barleywick |
| Turn pieces with the mortar Barleywick |
| Add whey by the spoonful Barleywick |
| Reduce until cabbage looks glazed Barleywick |
| Rest cabbage on the mortar briefly Barleywick |
Note Barleywick
- The mortar keeps the cabbage intact Barleywick
Cook notes Barleywick
- Ruth liked the crisp cabbage Barleywick
- Farah asked for extra marjoram Barleywick
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Nutrition Barleywick
269 calories Barleywick
19 grams of fat Barleywick
35 grams of carbs Barleywick
21 grams of protein Barleywick