Omani vegetables are available in the retail market for rockbottom prices these days – cabbage costs 100bz/kg and tomatoes 150bz/kg. It’s time to make the most of it and celebrate Omani produce in your kitchen. Try these easy recipes:

Mince Stuffed Tomatoes
Ingredients
6 large tomatoes
250g chicken/beef mince
1 red onion – minced
2 green chillies minced
1tsp minced ginger
1tsp minced garlic
1tsp red chilli powder
½tsp turmeric powder
2tbsp oil
1 small bunch of coriander – minced
2tsp grated Parmesan cheese
4tbsp breadcrumbs
1 egg
Salt, to taste
Method
Boil the mince with salt to taste and set aside. Cut a slice of the top of each tomato, scoop out the core, leaving behind neat cups. Chop up all the cores and set aside. Heat oil in a pan and add the mince onion. After 1 minute, add the minced ginger, garlic, and green chillies and fry for a minute. Then add red chilli powder and turmeric, followed by the chopped up cores of the tomatoes. Cook on medium flame for 5-6 minutes till the tomatoes turn mushy. Add the boiled mince and the coriander and mix well. Cook for a minute and turn off flame.
Now assemble the tomato cups in a baking tray and fill each till the top with the seasoned mince. Mix the breadcrumbs and Parmesan and keep in a plate. Beat the egg, then add a spoon full on the top of each stuffed tomato and sprinkle the breadcrumb mixture generously over each. Press each tomato lightly with your fingers so that they are packed tightly. Bake at 200º C for 20-25 minutes. Check in between, so that the tomatoes don’t get overcooked and collapse. Serve hot as a side dish.

Roasted Cabbage steaks
Ingredients
1 head cabbage – cut into large quarters or large wedges
2tbsp olive oil
1tbsp garlic paste
1tsp salt
½tsp ground black pepper
1tbsp chopped parsley – for garnish
Method
Preheat oven to 200˚ C and line a baking sheet with parchment paper. Place the cabbage wedges on the baking sheet. Brush with oil and garlic paste, and sprinkle salt and pepper. Turn over and season the other side in the same way. Roast for about 20 minutes, then turn the sides over and roast for another 20 minutes, until the leaves get crispy around the sides. Garnish with chopped parsley before serving. As an interesting option, drizzle a mixture of 2tbsp soy sauce and 2tbsp maple syrup before serving. Enjoy straight from the oven when the leaves are crisp.

Homemade Tomato Ketchup

Ingredients
2kg tomatoes – chopped
2 apples – skinned, deseeded and chopped
1 red onion – chopped
4 cloves of garlic
1 cup vinegar
5 dried red chillies
4 cloves
¼tsp black peppercorns
1tsp salt
¾ cup sugar
Method
Put the tomatoes, apples, onion, garlic and red chillies in a pot and boil on medium heat until tomatoes are soft and mushy. Remove from heat and let it cool. Strain out the seeds and tomato skins, and blend the rest into a smooth puree. Set aside. Boil vinegar with the whole spices for a few minutes and then remove the spices. Now, combine the tomato puree, sugar, salt, and spiced vinegar in a pot. Bring it to boil and simmer on medium to low heat for 15-25 minutes until sauce thickens and is reduced a little. (The thick sauce will splutter, so adjust heat as needed.) Set aside to cool completely before filling into sterilised jars.
Optional: You may add a few drops of red food colour during the final boiling, if you like a nice red hue for your homemade ketchup.

Homemade Coleslaw
Ingredients
200g cabbage
1 carrot
¾ cup mayonnaise
2tbsp honey
1tbsp apple cider vinegar
A pinch of salt (optional)
Method
Thinly slice or shred the cabbage and carrot and set aside. In a large bowl, combine the mayonnaise, honey, vinegar, and salt to get a nice flowy consistency. Add the shredded cabbage and carrot and mix well. Chill in refrigerator for at least 30 minutes before serving as a delightful accompaniment with burgers, fries or grilled chicken.