Posted on January 29, 2021 by Kate Halsall
I’m not quite sure why I did it, but when I ordered my food shop online, I bought not one, but 3 different types of cabbage! White, red and savoy. To be fair, in my head I was probably thinking “oooh I like cabbage” and “wow they’re cheap” – and both thoughts are true. The beauty of eating seasonal is that certain fruit and veg are cheap. But now I’m stuck with 3 cabbages – and other than the usual stir-frying it with lemon and garlic, or steaming it and then drizzling with sesame oil…I don’t know what to do with them. I found a great red cabbage and beetroot soup recipe in our old blogs; and then I turned to the good old internet too. Here are a couple of cabbage recipes that I have found and tweaked!
It’s a pretty posh name for what is essentially a one pot cabbage and sausage casserole! Well, that’s the BBC for you! The recipe serves 4 people so keep that in mind!
- 4 onions, sliced
- 200ml white wine
- 1 tbsp thyme leaves
- 1 star anise
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2 carrots, thinly sliced
- 2 celery sticks, cut into quarters
- 8 garlic cloves
- 1 medium Savoy cabbage, cut into 8 wedges
- 6 sausages of your choice!
- 400ml of chicken or veggie stock
Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large casserole dish. Add the onions and cook for 10-15 mins in the oven until soft. Add the wine along with the herbs and spices, and reduce to a glaze.
Add the carrots, celery and garlic to the dish, mix well, then lay the wedges of cabbage on top. Sandwich the sausages between the cabbage chunks before pouring over the stock. Cover the dish with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
How’s this for a low carb alternative to what is traditionally a pasta dish! This makes 4 portions as a side dish.
- 1/2kg Savoy cabbage , finely shredded
- 6 bacon rashers, chopped into small pieces
- 1-2 garlic cloves, finely sliced (depends on how much garlic you like!)
- 125ml single cream
- 25g Parmesan, grated
Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm. Heat a large frying pan and cook the bacon until golden and crisp (around 7-8 minutes), adding the garlic for the final 3 mins.
Mix together the cream and Parmesan with some freshly ground black pepper in a bowl and then add this mixture and the cabbage to the bacon pan. Mix everything together until well coated. Return to the heat to warm through for a few mins before serving.
And there you have it! Two different ways with cabbage. There are other cabbage recipes here if you’re interested. Take it from me – challenge yourself to try something new! Add something seasonal that you don’t normally get to your shopping basket and see what you can create!
Picture from Pixabay.