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.
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.
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.