Recipes & Ideas for CABBAGE!

Recipes & Ideas for Cabbage from Abel & Cole

Best Green Cabbage & Bacon

Snip some smoked bacon into pieces & fry til golden. Finely shred cabbage, stir in with a wee splash of oil & cook til tender. Add chestnuts, grated apple or both. Serve as a side dish, swirl through pasta or add to a bowl of vegetable soup.

Nicey Spicy Green Cabbage

Finely chop and sizzle cabbage in oil with garlic & a pinch of cumin seeds. Add a splash of water & cook til tender, glossy & luscious green. Serve with roast meat or lemony chickpeas.

Green Cabbage Wedges

Preheat oven to 200C. Cut cabbage into quarters or six chunky wedges – slice through the stem so that the wedges stay intact. Crush 3 garlic cloves with the side of a knife & remove peel. Warm 500ml stock in a saucepan. Sizzle the wedges in a large frying pan with a little butter or oil, the garlic & a few sage/bay leaves & season.

Nestle into a roasting pan with garlic & herbs, pour over stock & roast for 20-25min until cabbage is tender all the way through. Delicious with bangers & mash.

Green Cabbage Pasta

Boil pasta until al dente. While the pasta is cooking, shred cabbage & steam lightly. In a small pan, mix a 50g tin of anchovies plus their oil with 3-4 cloves of chopped garlic, a pinch of chilli flakes or powder & the juice of half a lemon. Cook til the anchovies disintegrate & then stir through pasta with cabbage.

Season with salt & plenty of cracked pepper & adjust taste with more lemon if needed. Serve with Parmesan.

You can use any greens for this recipe – kale, spinach, pak choi, silverbeet. Kale & silverbeet stems will need to be pre-steamed, the others can be added to the hot pasta & anchovy sauce raw.

Abel & Colecannon

Peel & cut 6 handfuls of root veges (half potatoes & half anything else is good) into chunks. Boil in lightly salted water until soft. While roots are cooking, thinly slice 2-3 handfuls of cabbage, kale, leeks or any other Winter greens & steam or gently fry until tender & season to taste.

When the roots are soft enough to mash, drain them, mash & swirl through crème fraiche or butter or oil or milk (or whatever you like). Stir in some fresh thyme leaves, a dash of Dijon mustard, some freshly ground black pepper, a touch of lemon juice & some freshly grated parmesan as you like – taste as you go! Swirl through the softened greens & enjoy.

Mulled Red Cabbage

Warm a splash of olive oil in a heavy based pot, when hot add 8 coves, 2 bay leaves & 1 cinnamon stick & stir. Add half a red cabbage, shredded (excluding core), a grating of mandarin zest & lemon zest, the juice of 2 mandarins, 2T coconut sugar & half a mug of red wine. Cover & simmer over a low heat for approx. 1 hr. Add more wine if needed so it doesn’t catch on the bottom (don’t drink the wine whilst cooking & forget the lot! I have ruined pans this way!!!).

Uncover & turn up the heat then splash in more wine & let it be absorbed like a risotto. Season as needed & finish with a squeeze of lemon juice & zest. Yum!

Other options for braising red cabbage:

Balsamic vinegar, toasted hazelnuts, fresh parsley & lemon juice.

Water plus soy/tamari, freshly grated ginger, chilli, garlic & fresh coriander.

Coleslaw

Raw red cabbage is fab in coleslaw with red onion, beetroot & carrots but the mayo will turn pink!

Try an Asian twist – citrus juice, fresh ginger, chilli, toasted cashews, coriander, soy/tamari & honey.

Try an Italian twist – balsamic vinegar, orange juice, crispy parma ham, sage & parmesan.

Roasted Cabbage Leaves

Peel off individual cabbage leaves & lightly coat in oil. Arrange in a single layer on a baking tray, dust with salt & pepper & roast til crisp & toasty.

STORAGE TIPS

If it’s cold in your kitchen you can get away with storing cabbage out of the fridge. It keeps better stored whole, once cut definitely keep in the fridge & use fairly quickly.

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