Colourful Vegetable Medley

This is one of those recipes that the photograph doesn’t do justice to. In reality the colours are much brighter, and it makes an excellent side dish with just about any meat. This colourful and fresh dish is also very economical. Plus, it is a fantastic way to use up your more raggedy Thanksgiving leftovers - just stir chunks of cooked turkey and/or ham through it when you add the peas and gently heat through before serving as a one dish meal with hot rolls. Easy and delicious.

To serve four people as a main dish and six to eight as a side, you need:

2 tablespoons oil (I used olive, but any oil is fine)

1 red onion

1 tablespoon sugar

1 small cabbage, shredded

¼ cup Madeira or sherry

¼ cup chicken or vegetable stock

1 tbsp soy sauce

½ cup frozen peas


Heat the oil in a frying pan (with a lid) and sauté the red onion over low heat until it is just beginning to soften. Add the sugar and stir to mix through. 

Turn up the heat to medium and add the shredded cabbage. Stir-fry for a few minutes, just until the cabbage is tender-crisp.  Add the Madeira or sherry and the chicken stock, along with the soy sauce.  Stir to mix and bring to the boil. Allow to bubble away for a minute or so just to let the liquid reduce a bit.  Stir in the frozen peas.  Then put the lid on the frying pan, lower the heat and cook for about three minutes.  You still want the peas to be nice, bright green.