On the rare occasions when I get time to start the weekend at a relaxing pace, I often try to fit in an additional meal, because; a) I like cooking and experimenting with food, and, b) I like eating! Brunch is a great excuse to try something light but tasty, and whilst I often veer towards the toast, beans, sausages direction, I thought I would try something a bit more nutritious for a change. This recipe is loosely based on a Kenyan staple, and turned out to be very tasty. It would also work well on toast, but that may be taking brunch a bit too far!
1 tbs vegetable oil
1/2 small white cabbage, finely chopped
2 large carrots, peeled and sliced
100g frozen peas
2 small onions, finely sliced
1 tbs vegetable bouillon
Freshly ground black pepper
1. Heat the oil in a large frying pan (I used a wok which worked really well)
2. Add the onions and carrots and gently sauté, covered for 5 minutes.
3. Add the peas then cover and continue cooking for a further 5 minutes.
4. Add the cabbage and bouillon. Stir well, cover and continue cooking for a final 5 minutes, until the cabbage starts to soften, but still has some crunch.
5. Add plenty of black pepper and serve immediately.