Its Sunday and I’ve been tasked to make a veggie Sunday dinner, surprisingly I’ve not made one since moving away from home. I’m going for the traditional roast potatoes with Yorkshire pudding (made with soya milk), veggie sausages and a local savoy cabbage from the Riverford vegbox.
I’m using good ol’Delia for the yorkies and tatties just as my mother would advise. I found the cabbage recipe from BBC Food and pasted it below. Photos and feedback to come later, right now i’ve got to hunt down some potatoes in rainy Manchester.
Sunday Roast Dinner Savoy Cabbage
- Blanch the shredded cabbage along with the finely chopped carrot in boiling water for 2 minutes, then drain in a colander.
- Melt a little butter in a pan, add the blanched cabbage and carrot, season with salt and freshly ground black pepper and stir-fry for a couple of minutes.
- I’m not going to add the crème fraîche as I want the cabbage to work with the gravy, but if you want to, here is the last part of the recipe: stir in a generous tablespoon of crème fraîche, and cook for a further 2 minutes before serving.
I don’t have any gravy at home and I would usually use a stock cube, so I thought I would make it from scratch. I found the recipe at Urban Cooking Guide. It makes a thick opaque sauce from the recipe below, but it really does taste like veggie gravy.
Yields 2 cups
– 3 tablespoons of margarine
– 2 tablespoons of finely chopped onion
– 2 cloves of minced garlic
– 3 tablespoons of flour
– 2 tablespoons of soy sauce
– 1 cup of water
– salt and pepper to taste
- Put margarine in a pot and saute the onions and garlic over med-high heat.
- Reduce heat back to medium after onions and garlic have become golden brown.
- Make a roux by gradually adding the flour, while continuously stirring to avoid lumps.
- Still stirring, add soy sauce and water to the mixture.
- Add salt and pepper to taste.
- Once the gravy has reached desired thickness, turn off the stove (add hot water to make it as runny as desired)