Quince and cabbage

I didn't think cabbage would be the thing to break a year-long blogging drought, but there you go. I made dinner, it was good, I want to share it.

The base recipe is Nigel-ish, with a bit of Jamie perhaps.

We had this with fish braised with lemon and white wine, a green leaves and apple salad, hasselback potatoes and a carrot and orange salad.

1 quince, quartered, cored and sliced
¼ cabbage, finely shredded
mix of fennel, cumin and cardamon seeds
1-2T grapeseed or other plain oil
1-2T white wine vinegar
salt

Boil the quince in water until it is just on the edge of tenderness.

Drain and combine with the shredded cabbage.

Toast the spices in a dry pan.

Heat the oil in a deep frying pan, then add the quince and cabbage until the cabbage is softened but still has a little bite.

Add the spices, white wine vinegar and salt. Cook a little longer, then serve.