TBK cooks his favourite vegetable recipes

Julia Child's Sweet and Sour Red cabbage

I hated vegetables as a kid but I love them now. I have also lived with a couple of Vegetarians like Annie and Julie and only cooked vegetarian food for long periods of time. So I thought I would share 3 vegetable recipes with you in this blog. As usual if you want more just let me know!

The first one I got from my brother , Andrew:

Sweet and Sour Red cabbage

Ingredients

1 Onion

42 g butter

2 cloves garlic

567 grams red cabbage

Half a teaspoon salt

Several grinds black pepper

113 grams red wine ( I use red wine Vinegar)

1 medium apple , peeled and grated

1 tablespoon of sugar

113 grams water

Fry the chopped onions and garlic in the butter

Method

Fry the chopped onion and garlic in the butter and then add the red cabbage, salt, pepper, red wine and water. Grate the apple and add it to the cabbage and then add the sugar and let it slow cook stirring occasionally . I use a wok as there is usually a large volume of ingredients . This will make about 10 portions and you can store it in the refrigerator and then reheat as needed.

Adding the grated apple to the red cabbage

Here is the recipe in full from my 2014 recipe book

The second recipe is a more recent discovery from a very good cook book - and is great for Diabetics like me or people with impaired glucose tolerance, which I had before.

When this was discovered my then Dietician, Elbha, recommended me to try low GI recipes ( Glycemic Index) and suggested I buy this recipe book. High GI foods are what you get from McDonalds, KFC, Jollibee etc. They are fried fatty foods and chocolate that fill you up quickly with a fast release of sugar. However an hour later you feel hungry again as the sugar rush goes. Then you binge on more unhealthy food and put on weight.

Low GI foods like chick peas, beans, pulses , etc. release the sugar slowly and make you feel full for a long time.

Courgette Rondelles

Pretty and healthy

Ingredients

One tablespoon Olive oil

One pinch Vegetable Bouillon powder

Two yellow and two green courgettes cut into thin rounds ( the yellow ones are hard to get in Bahrain and expensive!)

Quarter teaspoon crushed chills

Two tablespoons lemon juice

To garnish

16 cherry tomatoes cut in half

Coriander leaves

Method

Crumble the vegetable Bouillon into the warm olive oil in a frying pan and mix well then add the Courgettes turning regularly so they do not brown.

Then add the crushed chills and lemon juice and garnish with the tomatoes and coriander leaves.

Finally recipe number 3, which I found by chance when I bought some Brussel sprouts after my new dietician said I should eat lots of leafy green vegetables.