Recipes and facts – Cabbage

Cabbage may look a lot like lettuce, but it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale.

It comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth.

This vegetable is loaded with vitamins and minerals.

It can be found in a variety of dishes, including sauerkraut, kimchi and coleslaw.

Recipes

Bengali chilli cabbage or greens with coconut cream

Halloumi & red cabbage steaks

Bengali Chilli Cabbage or Greens with Coconut Cream and Mustard Seeds, serves 4–6

This is a very handy recipe that uses any type of cabbage

  • 2 tbsp ghee or vegetable oil
  • 1 onion, sliced
  • Salt and freshly ground pepper
  • 1 tbsp black mustard seeds
  • 1-2 green chillies, deseeded and finely chopped
  • 600g shredded spring greens, savoy cabbage or curly kale 200ml coconut cream

Heat 1 tbsp of the ghee or oil in a pan over a medium-low heat and gently fry the onion until lightly caramelised.

Sprinkle with a pinch of salt and the mustard seeds and fry a little longer to release the fragrant mustard oils.

Set aside and keep warm.

Heat the remaining ghee or oil in a large, heavy pan over a medium-low heat.

Gently fry the chilli for a few moments, then add the greens.

Salt lightly, cover and cook, stirring occasionally, for 5 minutes or until the leaves wilt.

Add the coconut cream and simmer for a few minutes until the greens absorb most of the cream and the whole mixture is piping hot.

Heap the coconut-flavoured greens in a dish and serve them topped with the caramelised onions.

From Waitrose via the Earth Share website

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Halloumi & red cabbage steaks

  • 1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/3/4in-thick ‘steaks’
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tbsp dark muscovado sugar
  • 2 x 250g pouches ready-cooked quinoa
  • juice 1 orange
  • small pack flat-leaf parsley , chopped
  • small pack dill , chopped
  • 50g dried sour cherry , roughly chopped
  • 250g pack halloumi , cut into 8 slices

Heat oven to 200C/180C fan/gas 6.

Line a baking tray with baking parchment and put the cabbage steaks on top.

Mix together the balsamic, oil, fennel seeds and sugar, then season and spoon it over the cabbage.

Cover the cabbage with foil and roast for 20 mins, then remove the foil and cook for a further 10 mins until softened.

Heat the quinoa following pack instructions, then stir through the orange juice, parsley, dill and cherries, and season with black pepper.

Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.

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