Sunday Lunch

Forget the meat and go for "Brodie's Cabbage and Chilli Timble". Even the most troublesome meat eater will enjoy this.

Chop 1 large onion, 1 small green chilli and 1 red pepper and saute for 5mins.

Then add 75g of long grain rice,1 teaspoon of dried oregano 1/2 teaspoon of cumin and cook for a further 2 mins.

Now add 150ml of veg stock, tin of tomatoes and cook for 20 mins until all the liquid is absorbed. Take off the heat and add a tin of kidney beans, 125 of grated cheddar cheese and salt and pepper - put to one side.

 

Now blanch the leaves of a savoy cabbage weighing about 500g. When blanched cut the stems out and remember the ceramic workshop.

Now for the magic bit. Grease a 20cm baking tin and line it with cabbage. Put in a layer of the veg mix and then a layer of cabbage - aim for four layers. Press each layer firmly. Finally fold over any hanging cabbage leaves and cover the last layer of veg mix with cabbage leaves (I use the yellow ones at this stage because they can not be seen. Cover the tin with greased foil and put in the oven for 30 mins at 180c. Place on a baking tray to catch any escaping  liquid.

  Serve with some nice new potatoes and lashings of Greek yogurt

Next weeks recipe - cabbage pudding!