Fresh and flavoursome, this is wonderful on its own or as a side dish with meat or fish. It is also perfect for vegetarians – the mushrooms make it very substantial and are a great substitute for meat.
PREP TIME: 10 minutes
COOK TIME : 10 minutes
2 tbsp olive oil
a knob of butter
1 onion, thinly sliced
250g (9oz) chestnut mushrooms, thickly sliced
200g (7oz) oyster mushrooms, cut in half lengthways
1 garlic clove, crushed
½ hispi cabbage, core removed and leaves shredded (see note)
150g (5oz) baby spinach
1. Heat the oil and butter in a large frying pan or wok. Add the onion and fry over a high heat for a few minutes. Stir in the mushrooms, then cover with a lid, reduce the heat and cook for 2 minutes. Remove the lid and brown over a high heat for a minute or so until golden. Add the garlic and fry for 30 seconds, then add the cabbage and stir-fry for 2-3 minutes, tossing over the heat. Tip in the spinach and toss in the pan until wilted.
2. Season well with salt and pepper and serve at once in a large bowl.
Hispi cabbage, also known as pointed cabbage or pointed spring cabbage, is a favourite of mine. With firm leaves that hold their shape in the pan, it stir-fries really well. It also keeps well in the fridge for up to a week – just remove any outer leaves that become a little tired.
Prepare the vegetables up to 2 hours in advance. Keep the cabbage fresh in a bag until ready to fry and just tip it straight into the pan.
Not suitable for freezing.
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