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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

cabbage + caraway

This fast side might make you rethink cabbage this winter.

cabbage + caraway



½ a savoy cabbage

A knob of butter

1 teaspoon of caraway seeds

A handful of flaked almonds


1. Shred the cabbage and cook in a saucepan of boiling water for 3 minutes. Drain and set aside.

2. Melt the butter in a large frying pan over a medium heat. Add the caraway seeds and almonds. Cook for 5 minutes until the almonds start to brown.

3. Add the shredded cabbage to the pan and mix well. Fry for a further 2 minutes before transferring the whole lot to a serving bowl. Serve immediately.

This recipe first appeared in Insider Magazine in The Irish Independent on November 13th



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