Cabbage

21/07/2012 10:12

There are many different types of cabbages around, dark green leafy savoy cabbages, white cabbages and red cabbages. They are large leafy members of the Brassica family, different varieties are available through out the year. Cook cabbages in boiling salted water for 5 to 6 minutes until tender. Steam for 6-10 minutes or Stir fry for 2 to 3 minutes in oil over a high heat.


 

SAVOY CABBAGE ~ has distinctive wrinkled leaves and a loose head. I think its one of the best cooking cabbages. Great added to soups or stir fried, and the large leaves can also be stuffed with a savoury filling and baked.

 

BUTTERY CABBAGE
Heat 1 tbsp olive oil in a frying pan and gently fry 2 tsp caraway seeds. Add 1 small savoy cabbage, shredded, along with 2 tbsp water. Cover and cook for 2-3 minutes, then remove the lid and continue to cook for a further minute. Add 40g butter to the pan, season to taste with sea salt & plenty of black pepper.


WHITE OR DUTCH CABBAGE ~ A crisp and crunchy variety that is often served raw in salads and is the main ingredient of coleslaw.


CRUNCHY COLESLAW
This is a really easy recipe to make, and tastes great as a side dish with BBQ foods, or used in sandwich fillings. My favourite way to serve coleslaw is on jacket potatoes.

1/2 white cabbage, shredded finely
2 large carrots, grated
1 onion, chopped
150ml mayonnaise - or more if you like it a little creamier
Juice of half a lemon

Put all the prepared vegetables into a bowl and add the mayo. Mix well together. Add the lemon juice and stir well. Put into a suitable container and put in the fridge until ready to serve.

TIP ~ Try adding different ingredients for a change - try apples, raisens, spring onions or celery. Also try Red cabbage instead of white, and if not too keen on mayo, then you can use Greek yogurt or salad cream, instead.



RED CABBAGE ~ With its distinctive colour and mellow flavour, red cabbage adds a splash of colour to a variety of savoury dishes. Often served pickled, red cabbage is also delicious added to stir-fries or salads. It is especially good baked and served as an accompaniment to beef or pork casseroles.

BAKED RED CABBAGE
Prepare and chop 1 small red cabbage and place into a casserole dish, along with 1 chopped cooking apple, 1 chopped onion, 3 tbsp brown sugar. 3 tbsp wine vinegar and plenty of salt and black pepper. Cover and bake for about 2 hours at 170°C, gas mark 3.