200g of Savoy Cabbage
110 g of Basmati Rise
50g of Butter
Heaped Tablespoon of Caraway Seeds
100g of Frozen Sweetcorn
6 - 8 Pitted Black Olives
1 Red Onion
100g of Strong Cheddar Cheese
Salt and Pepper
Put the rice onto boil and then slice up the cabbage into small short strips. Take out the stalks of the leaves.
Drop the cabbage into a pan of boiling water. Bring back to the boil and let it cook for no more than 2 minutes. Drain well.
Drop the butter into the now empty (but still hot) pan you did the cabbage in
Let it melt and then add in the cabbage and the caraway seeds. Put a lid on and place it over a very low heat for 5 minutes, stirring occasionally.
While thats happening, break the olives in half and chop up the red onion. After 5 minutes add the frozen sweetcorn to the cabbage and seeds. Stir and cover for another two minutes. Next throw in the olives and warm them through for another minute.
Now, chuck in the red onion and the grated cheese and stir it all in. Take off the heat and finally stir in the rice to finish it off. Season and serve.