Waste not want not.Posted: November 23, 2011
On Sunday my housemates and I gathered for a day of wining, dining and hangover refining. There’s something altogether fun and gratifying about making an effort as a group to create a meal that’s just a bit more special than usual. We polished our best crockery, laid the table and tucked into that invincible British staple, the Sunday roast. The usual suspects were in attendance – roast spuds, honeyed carrots, unrisen Yorkshire puddings – and my personal favourite; braised red cabbage. It’s sweet, it’s acidic, and it’s silky in the mouth. Pile a little bit into a Yorkshire pudding and fill with gravy. Awesome!
Anyhoo, after any roast dinner you invariably end up with pots full of leftover veg that normally goes to waste, so I’ve been trying to figure out how to use it up. I came up with red cabbage and feta fried pasties (snappy!). The sweetness of the cabbage goes well with the saltiness of the cheese and, served with a nice salad, is a lovely way to use up your leftovers in a light Monday meal. First up though, here’s how I make my slow braised red cabbage:
– 1 red cabbage, shredded
– 2 apples, cored and cubed
– 1 tbsp balsamic vinegar
– 2 tbsp white wine vinegar
– 1 cinnamon stick
– a good grating of nutmeg
– A sprinkle of sugar if you like it very sweet.
Shred the cabbage thinly, removing the hard white core. Heat a bit of groundnut oil (or other flavourless oil) in a heavy based pan and then add the cabbage. Keep stirring for 5 minutes or so until you start to see the vibrant purple seep into the oil. Mix the balsamic and wine vinegar together. Add the apple and 2/3 of the vinegar (and the sugar if you are using) to the pan and mix well. Put a lid on and place over a medium heat. Keep checking on the consistency as it’s cooking and add a little bit more vinegar if it needs more liquid. Keep it cooking until it’s a texture that you like – I like to cook it a long time so that the apple breaks down and the texture is, for want of a better word, smushy. The great thing about red cabbage is, once cooked, it will be happy sitting and waiting for the rest of the meal. If anything it becomes tastier!
You will probably find that you have quite a bit of this left over the day after. Pop it in a parcel and fry the bugger.
You will need;
– 250g plain flour
– 100g butter, cut into cubes
– 1 egg beaten
– Sunflower oil
– Left over red cabbage
– Feta, about 150g (or however much you want really!)
Put the flour and a pinch of salt in a mixing bowl. Add the butter and rub into the flour using your fingertips. Keep this up until the mixture resembles breadcrumbs. You can also do this in a food processor but I don’t because I cant afford one! Or rather I keep spending all my money on other, less important and often stupid things. Mix in the beaten egg and bring together to form a ball of dough. At this point wrap in cling film and refrigerate for a half hour or so. I don’t know why you should do this; I just always thought you should! Crumble the feta cheese into the red cabbage and mix well. It’s good to leave some chunky bits of cheese in there, as they are a pleasure to bite through. Roll out the pastry so it is very thin; you want it to crisp up but without a stodgy layer below. Cut into circles, not too big, maybe the size of a small saucer. Heat about a half-inch layer of the oil in a pan until hot. Put a bit of the cabbage and feta filling in the centre of the pastry circles, wet the edges with a bit of water and fold over into a semi-circle. Seal the edges by either pinching with your fingers or, as I prefer, using a fork to stick it together. Put in the hot oil and fry until crisp and golden, about 4-5 mins on each side. Done! I purposely made too many because they are great either hot or cold. I ate them hot on the Monday with a nice bean and tomato salad and then packed a couple the next day for a snack while I was out, which ended up being eaten by other people anyway!