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.
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.
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.
Cabbage Pasta – From Farm Member Hana Loftus
- Any kind of cabbage, but we prefer with green not white varieties. If Savoy cabbage or cavolo nero, shred it more finely; if a round green/sweetheart cabbage, more roughly chopped. Also good with shredded brussels sprouts
- Plenty of garlic
- Olive oil
- Red chilli (fresh or flakes)
- Salt and pepper
- To finish, add plenty of chopped flat leaf parsley on top; you can add some nuts too e.g. chopped toasted hazelnuts or toasted pumpkin seeds; bacon bits if you are not vegetarian; and plenty of parmesan cheese.
Sauté plenty of garlic in olive oil
Add a little red chilli (fresh or flakes)
Add the cabbage and sauté till it is done – it will slightly caramelise around the edges which makes it very delicious.
Usually it doesn’t need any water to cook through but depending on the type of cabbage it may do – in which case add a ladle or two of the pasta water and braise it for a few minutes towards the end. But it is best al dente i.e. don’t overcook.
Season well with salt and black pepper
To finish, add plenty of chopped flat leaf parsley on top; you can add some nuts too e.g. chopped toasted hazelnuts or toasted pumpkin seeds; bacon bits if you are not vegetarian; and plenty of parmesan cheese.
Braised Cabbage of Dreams – Olia Hercules from her book Summer Kitchens
- 1 small white cabbage
- 2 onions, thickly sliced
- 1 large red pepper, thickly sliced
- 100ml tomato juice (or use the juice from tinned tomatoes)
- 1 1⁄2 tsp caraway seeds
- 2 tbsp rapeseed oil
- 200g crème fraîche
- 1 tbsp chopped parsley
- Sea salt and black pepper
- Serve this as an accompaniment to poultry or sausages, or on its own with bread.
Slice the cabbage into 1cm wide strips and put it into a bowl. Add 1 teaspoon of salt and use your hands to massage it in well.
Heat the oil in a deep frying pan or shallow, flameproof casserole over medium-low heat. Add the onions, along with a pinch of salt to help release their juices and stop them from burning. You could also cover the onions with a lid or cartouche (a circle of baking parchment about the same size as your pan) to speed things up a bit.
Cook, stirring every so often until the onions are soft and turning a deep golden colour. Add a splash of water if they seem dry or are starting to catch a bit.
Now add the cabbage and caraway seeds and turn down the heat to low. Cover with a lid and cook for about 20 minutes, or until the cabbage starts softening. If it gets too dry, add a splash of water. Add the red pepper and cook for another 5 minutes.
Gently warm the tomato juice in a small pan, then stir in the crème fraîche and add to the cabbage. Taste the sauce and make sure it is well-seasoned, otherwise, the cabbage will be too bland and it will not become the cabbage of your dreams.
Cover and braise for another 30–40 minutes – when it is ready, the cabbage should be soft, but not falling apart. Stir through the parsley and serve.
Cabbage Sticky Rice Rolls – from Woonheng.com
- 10 – 12 large Napa Cabbage leaves or other veggie of choice
- oil for cooking
For the filling:
- 1 ½ cups sticky or glutinous rice or other sticky grain such as sushi rice
- 1 cup water
- 1 cup of chopped veggies used a mixture of long beans, kale stems
- 1 small carrot chopped
- ½ tablespoon minced ginger
- ½ cup mushrooms, sliced used Bella
- 1 tablespoon soy sauce or tamari
- ½ tablespoon toasted sesame oil
- salt and pepper to taste
For the roll sauce:
- 3 slices of ginger
- 3-4 medium-sized mushrooms sliced
- 2 tablespoons chopped green onions
- 1½ tablespoons soy sauce/tamari
- 1 tablespoon mirin
- ½ tablespoon maple syrup optional
- 1 chopped Thai chilis optional
- salt and pepper to taste
- ½ cup water
- cornstarch slurry mix 1 tablespoon cornstarch with 1 tablespoon water
Prepare the rice (Sticky, Glutinous or sweet rice)
Clean and rinse sticky rice with water until water turns clear. Soak for 4 hours or overnight. Some brands may not need long soak time, please check package’s directions.
Drain and place rice it in a glass bowl or bowl that can withstand heat.
Prepare a steamer with water and bring it to a rolling boil. Place the rice bowl in inner steamer rack, add a cup of water, then stir to combine.
Steam rice over high heat for 20 to 25 minutes. Once the grain turns translucent, then it’s ready. If not, add splashes of water and steam again. Remove and let it cool.
To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté minced ginger until fragrant, then continue to sauté the rest of the filling ingredients. Season with soy sauce, toasted sesame oil, salt, and pepper.
Transfer mixture to the cooled rice’s bowl and mix to combine. Taste test and season if needed.
How to assemble the Cabbage Roll
Bring a pot of water to boil, blanch Napa cabbage leaves for about 1 to 2 minutes . Remove and quickly plunge them in icy water to stop the cooking (optional step).
Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in and wrap to seal. (Note: more filling for a larger leaf). Repeat with the remaining ingredients.
Put all ingredients together
In a heated non-stick pan with 2 teaspoons oil, place as many cabbage wraps as it will fit on one layer of the pan. Cook until both sides are nicely brown, flipping halfway. Remove and set aside.
Using the same pan, add a little more oil and sauté ginger until golden brown.
Then add the mushrooms, green onions, and chopped Thai chilies and give it a quick stir.
Add the water and bring the heat up then lower to a simmer and stir in the cornstarch slurry.
Place cabbage rolls in the sauce and cook for 30 seconds on each side to allow the cabbage to absorb the sauce.
Transfer cabbage rolls to a serving dish and serve warm with more sauce.
Traditional Braised Red Cabbage – Delia Smith
- 2 lb (1 kg) red cabbage
- 1 lb (450 g) onions, chopped small
- 1 lb (450 g) cooking apples, peeled, cored and chopped small
- 1 clove garlic, chopped very small
- ¼ whole nutmeg, freshly grated
- ¼ level teaspoon ground cinnamon
- ¼ level teaspoon ground cloves
- 3 level tablespoons brown sugar
- 3 tablespoons wine vinegar
- ½ oz (15 g) butter
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn’t come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it’s a real winner of a recipe.