EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
The grilled cabbage scones are a great idea for breakfast both in the sweet and salty version.
They are extraordinarily easy to do and, once removed from the pan, they are excellent with a little butter, yogurt or a drop of lemon juice.
For the sweet version, simply replace the cabbage with raisins or other dried fruit. This is great served with a red fruit jam.
GRILLED CABBAGE SCONES
Ingredients for 4 people: 70 g finely sliced cabbage or other leafy vegetables – 200 g avoidant flour (or 200 g simple flour plus a teaspoon of baking powder or baking soda) more than the flour for kneading – 1 teaspoon of baking soda – a pinch of salt – 50 ml milk or 2 tablespoons white yogurt and a drop of water – 2 eggs – oil for frying
Put the minced cabbage or other leafy vegetables in a bowl. Pour over the flour, add the baking soda and salt, if you use it, and make a fountain in the center.
Pour the milk or yogurt with the water, into the fountain and break the eggs.
Mix with a wooden spoon until an elastic dough is formed but not too sticky. Work the dough for a few minutes on a well floured work surface, then crush it to a thickness of about 2.5 cm. With a cookie cutter of about 8 cm, cut the individual buns.
Heat a little oil in a pan and put in the buns. You will have to cook them a few at a time. Fry over medium heat for 2 minutes on each side, or until they are golden. Repeat until all the scones are cooked. Serve hot.
TIPS: they are excellent with soft cheeses – such as goat cheese, feta or brie – or even with cheese such as grated Cheddar added into the dough before cooking.
For a more nutritious dish, you can serve it with eggs and some cold cuts.
Enjoy your meal!
original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.