Staple tonight, Ragu made by G

To go with the ragu I made

Chinese style cabbage with cumin

I had a whole spring cabbage in the fridge which needed to be used. I fried half a chopped onion until it browned. I then added sliced fresh ginger, sliced garlic and 1 teaspoon cumin seeds and cooked for another couple of minutes. I poured a couple of tablespoons of Chinese rice wine into the pan and let it evaporate. I then put in the cabbage, which I had cut into wedges, several shakes of soy sauce, and a little water. I covered the pan and let it cook for about another 10 minutes.

The taste combination was good. The cumin enhanced the other seasonings.

Simple supper. I've got lots to do in the garden at the moment, so don't have much energy for cooking. The roast tomato sauce is an old favourite, made and frozen last summer, very garlicky. Fresh from the garden Little Gem lettuce and beetroot thinnings. The beetroot stalks and young leaves glowing scarlet against the lettuce.