Kabu is Japanese round turnip which is in season now. It is a classic ingredient of pot-au-feu, and also goes well with chicken and pork. In Japanese cuisine, it can be cooked in soup, hot pot, simmered dishes, or even slice in thin slices and marinate in sugar and vinegar.
Ingredients [serves 2]
1 small kabu
¼ red onion
¼ head of cabbage
2 pieces bacon
1 stick vegetable stock powder
- Cut the stems of the kabu leaving 1 cm, peel and cut in half. Cut the cabbage in thirds.
- Peel and cut the carrot into thick pieces. Slice the onion. Cut the bacon in small pieces.
- Fill a pot with water and vegetable stock and bring to a boil. Add carrot, kabu, onion, carrot, bacon and cook for 10 minutes. Add cabbage, kabu leaves and cook for another few minutes.
- Garnish with parsley.