MMMMM-------------------FOR THE MINTED CABBAGE------------------------ Half head of Savoy cabbage 1 tb Olive oil; (1 to 2) 1 ts Caraway seeds 1 Garlic clove 1 tb Red wine vinegar; (1 to 2) 3 lg Mint sprigsMMMMM-----------------------FOR THE GRAVY---------------------------- 150 ml Red wine 1 ts Fresh thyme leaves or 1/4 -tsp dried 1 tb Redcurrant or cranberry -jelly 1 ts Balsamic or sherry vinegar Salt and pepper Horseradish sauce; to serve Salt and freshly ground -black pepper Preheat oven to 220c/42 f/as 7 (not fan). 1 Generously brush half a mini muffin tray with the oil. Season and place on the top shelf of the oven. Heat 1 tbsp oil in a small skillet. 2 Season the beef and rub in the mustard powder. Brown the beef for a minute or so, and place on the middle shelf of the oven for 10 minutes. 3 Sift the flour into a bowl with a pinch of salt. Make a well in the centre and break in the egg. Add 2-3 tbsp milk and whisk until smooth. Add the remaining milk. 4 Remove the muffin tin from the oven and divide the batter between the six moulds. Bake for 10-12 minutes until well risen and golden brown. 5 Roughly shred the cabbage into 1cm/ 1/2" wide strips. Heat the olive oil in a large saute pan. Thinly slice the garlic clove. 6 Stir fry the garlic, cabbage and caraway seeds over a high heat for a minute. Stir in the red wine vinegar, season, cover and cook gently for 3-4 minutes until tender, adding a splash of water if necessary. 7 For the Gravy: Pour the wine into a pan and boil. Add the thyme, jelly and vinegar and bubble rapidly for a couple of minutes, stirring until dissolved. 8 Remove the beef from the oven and leave to rest for a few minutes. Finely chop the mint and stir into the cabbage. Season to taste. 9 Carve the beef into thin slices and arrange on serving plates. Serve with the minted cabbage, Yorkshire puddings, red wine gravy and a spoonful of the horseradish sauce. 10 Variation: Cut the beef into two pieces and brown off as before. Place a piece in each of two 5" Yorkshire pudding moulds and pour over t e batter. Bake for 15-20 minutes until well risen and golden, and serve with the minted cabbage and gravy. Per serving: 581 Calories (kcal); 46g Total Fat; (77% calories from fat); 25g Protein; 5g Carbohydrate; 174mg Cholesterol; 159mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 29 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 106.5mg||33 %|
|Sodium 39.5mg||1 %|
|Potassium 81.6mg||2 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19.2g|
|Protein 6.3g||9 %|
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Calories per serving: 136
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