Cabbage with Semolina
Latin
aliter: culiculis conditis ut supra; superfundes alicam elixam cum nucleis et uua passa super asparges.
English
Another way: with cabbage shoots dressed as above; pour over boiled alica [emmer groats/semolina] with pine nuts and sprinkle raisins on top.
Ingredients
- 500g cabbage, chopped into thin strips
- 4 Tb of semolina
- 30g pine nuts
- 3 Tb fish sauce
- 3 Tb white wine
- 3 Tb olive oil
- 2 tsp cumin
- 30g raisins
- A handful of coriander leaves, chopped
Method
- Heat 250 ml of water in a small saucepan. Add the semolina, pine nuts, along with a generous pinch of salt. Cook until thick, stirring frequently to prevent sticking.
- While the semolina is cooking, add the cabbage to a large frying pan or wok along with about 100 ml of water. Cook for 5 or so minutes, until the cabbage is tender and the water has evaporated.
- Add the fish sauce, white wine, olive oil, and cumin to the frying pan. Cook for a further minute or two until most of the liquid has evaporated.
- Place the cabbage into a serving dish, and sprinkle with the coriander leaves. Pour over the semolina, then sprinkle on raisins, and serve.