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Vegetables
Savoury Cabbage Serves 6
1 medium cabbage
2 teaspoons oil
4 bacon rashers, rind removed, finely
chopped
1 onion, finely chopped
2 teaspoons curry powder
12 green onions, finely sliced
fresh ground pepper to taste
1. Wash cabbage, remove stalk and slice
leaves thinly.
2. Heat oil in frypan on setting 5. Add
bacon, onion and curry powder, sauté
until onion is tender.
3. Add cabbage and green onions. Stir to
combine. Reduce heat to setting 3, cover
and cook for 10 minutes, or until
cabbage is tender.
Tomato Onion and Zucchini Casserole Serves 6
2 tablespoons oil
2 onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, cut into 2cm pieces
3 large ripe tomatoes, roughly chopped
1 teaspoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil
fresh ground pepper to taste
1. Heat oil in frypan on setting 6. Add onion
and garlic, sauté until onion is tender.
2. Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground
pepper to taste, bring to the boil.
3. Reduce heat to simmer, cover and cook
until zucchini is tender.
Ratatouille Serves 6
1 large eggplant
1
/
4
cup oil
2 onions, finely sliced
2 cloves garlic, finely chopped
2 green capsicum, cut into strips
500g zucchini, sliced
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs
fresh ground pepper to taste
1. Slice eggplant, sprinkle with salt and
allow to stand for 30 minutes. Wipe away
moisture with absorbent paper. Cut into
2cm cubes.
2. Heat oil in frypan on setting 5, sauté
onion and garlic until onion is tender.
3. Add remaining ingredients and bring to
the boil. Reduce heat to simmer, cover
and cook for 30-35 minutes.
Frypan Recipes continued