How pretty is this veggie mixture that I sautéed the other day?
Very pretty I think.
And it was delicious too.
I started with the firmer veggies and with beef tallow as I was also cooking a leg of lamb: onion, carrots, red peppers, garlic, dried herbs, salt and one small Granny Smith apple.
When these firmer veggies had started to wilt well, I added the chopped red cabbage–a small head. Cabbage will melt down quickly in heat. But I also wanted more green, so I had some frozen chopped kale in the freezer and added it.
The apple and sweet red pepper produced bits of sweetness that were a kind of surprise to the tongue. And cabbage in all forms is very, very healthy.
Note the big frying pan. The mixture made rather a lot of food. It kept well and reheated well. I thought at one point that it would also be good added to a soup one defrosted or started from scratch.
Louisa Enright's Blog 