Braised Red Cabbage with Tomato and Black-eyed Peas topped with Hard Boiled Egg
Sauter some fenugreek seeds in olive oil, add ±1/4 red cabbage coarsely diced, sauter for a few minutes until the cabbage is starting to get tender. Add 1/2 medium red onion, small shallot, and 2 cloves of garlic, all finely diced. Stir and let the aromatics become translucent. Add in 2-3 small to medium tomatoes, finely diced, stir.
Add the spices of your choice: I used a splash of curry, a bit of ground cumin, ground coriander, and raz-el-hanout, but you could use cajun spices, even cardamon, basil, or Italian.
Prepare a braising liquid; I used leftover pickle/caper/jalapeño juice, a dash of Maggi sauce, 1/4 cup vodka, and a bit of sherry, plus some water, to make a good cup of liquid.
Add the braising liquid, turn down the heat to a slow boil/simmer while you cook the black-eyed peas until they're almost 'al dente'. Should take about 1/2 hour...
Pierce an egg per serving, cook for 10 minutes in slightly boiling water, 'shock' in some cool water, set aside to cool.
When the cabbage mixture has become tender and mushy, add the black-eyed peas (with their liquid, if the cabbage mixture has boiled off most of its liquid), and continue to cook for ±10-15 minutes until the beans have absorbed some of the flavour of the sauce, and the mixture is thick and rich.
Spoon into warmed bowls, top with finely diced hard boiled egg and freshly ground black pepper.
I added a good few drops of Cholula hot sauce! :-)
Braised Red Cabbage with Tomato and Black-eyed Peas topped with Hard Boiled Egg
Sauter some fenugreek seeds in olive oil, add ±1/4 red cabbage coarsely diced, sauter for a few minutes until the cabbage is starting to get tender. Add 1/2 medium red onion, small shallot, and 2 cloves of garlic, all finely diced. Stir and let the aromatics become translucent. Add in 2-3 small to medium tomatoes, finely diced, stir.
Add the spices of your choice: I used a splash of curry, a bit of ground cumin, ground coriander, and raz-el-hanout, but you could use cajun spices, even cardamon, basil, or Italian.
Prepare a braising liquid; I used leftover pickle/caper/jalapeño juice, a dash of Maggi sauce, 1/4 cup vodka, and a bit of sherry, plus some water, to make a good cup of liquid.
Add the braising liquid, turn down the heat to a slow boil/simmer while you cook the black-eyed peas until they're almost 'al dente'. Should take about 1/2 hour...
Pierce an egg per serving, cook for 10 minutes in slightly boiling water, 'shock' in some cool water, set aside to cool.
When the cabbage mixture has become tender and mushy, add the black-eyed peas (with their liquid, if the cabbage mixture has boiled off most of its liquid), and continue to cook for ±10-15 minutes until the beans have absorbed some of the flavour of the sauce, and the mixture is thick and rich.
Spoon into warmed bowls, top with finely diced hard boiled egg and freshly ground black pepper.
I added a good few drops of Cholula hot sauce! :-)