Michael Gorey

We had Sunday roast tonight with beef and vegetables. Juliet baked some bread, which added nicely to the meal.

I contributed by cooking half a cabbage using a personal recipe adapted from others that I found on the web.

I diced an onion and some red capsicum, cooked these in vegetable oil, added garlic, red pepper spice, salt and sugar, then the cabbage. I cooked all these in a wok for about 10 minutes on low heat until the cabbage was tender.

The pepper dominated, so next time I’ll reduce that and increase the garlic. It was very tasty though.

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