Cabbage with egg
A star rating of 4 out of 5. Combine magnesium-cabbage with egg walnuts with cabbage for a filling, healthy pasta dish.
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for this teriyaki salmon. A star rating of 5 out of 5. This colourful dish will complement any festive main course. A star rating of 0 out of 5. Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre.
Make an easy classic coleslaw base then tailor it to your tastes. This low-fat Christmas side dish is the perfect sweet-savoury combination. This is a premium piece of content available to registered users. Enjoy these moreish beef and brown rice rolls baked in a tomato sauce. Lift the flavour of red cabbage with the help of pomegranate juice and caraway seeds.
Pile cabbage slaw, spicy chorizo and fresh avocados on soft tortillas for a quick and easy midweek meal. This hearty Polish stew makes a comforting family dinner for wintry days. Cabbage is slow cooked and combined with mushrooms, cooked meats and spices. Cabbage appears in a wealth of different varieties, and is in fact part of a bigger family known as brassicas that extends to cauliflower and kale. See our recipe ideas below and also check out our collection of cabbage recipes. There are two ways to prepare cabbage, depending on how many you want it to serve, and how you want to cook it. To serve a small number of people, or for recipes when you need to keep the leaves whole, it’s a good idea to peel the leaves off individually, taking what you need then putting the rest of the cabbage back in the fridge, wrapped up.
You can then use these leaves whole or shred them as needed. Depending on how old the cabbage is, you may not want to use the outer leaves, particularly if they are bruised, blemished or damaged. To serve a bigger crowd, halve or quarter the cabbage, lay it cut-side down on a board and chop or shred the leaves. For firmer cabbages, such as the red or white ones, you may wish to cut out the tough part of the stem or core first. Put your prepared, shredded cabbage in a steamer and steam for 5 mins or until tender. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water.
Bring to the boil and cook for 3-5 mins or until tender. Transfer the leaves to cold water to refresh. Shred the leaves from half a head of cabbage, removing any tough leaf stems. Heat 2 tbsp vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt then add 75ml vegetable stock. Cover and cook for 3 mins until just tender. Finely slice 1 large onion and put it and 50g butter, or 50ml olive oil, in a heavy-based, flameproof casserole dish.
Fry the onion over a medium heat, stirring frequently, for 5 mins. Cut the core from a 750g cabbage and finely slice the leaves. Add this to the casserole dish and toss everything together, cooking over a low heat, while you peel and slice 1 apple. Crush 1 tsp juniper and 1 tsp caraway seeds together, then add these and the apple slices to the pan. Shredded cabbage can be pickled or fermented to make sauerkraut or kimchi. Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool.
